Scallops Wrapped in Raddicio and Bacon

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


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