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| Ingredients: | |
| 12-15 | Sea Scallops |
| 1 head | Raddicio |
| 6-8 stips | Panchetta |
| Kosher or Sea Salt to Taste | |
How to prepare:
Peel off a leaf from the Raddicio, cut it in half, removing the white core. Wrap the scallop in the raddicio leaf and then a panchetta slice cut in half. Fill an oven proof skillet with the wrapped scallops and put under a broiler for about 5 minutes, or until the scallops are fairly well cooked. Then place the skillet on a stove top burner on high, and brown the panchetta, turning every 30-60 seconds.
6-8 Servings as starter
