Angels ride bareback


You'll need

8 extra-large Hervey Bay scallops 8 thin slices of lardo (see note) 40 ml (2 tbsp) olive oil 80 ml (1/3 cup) sparkling wine or Champagne 1 radicchio, inner leaves only, separated and halved

Method

  • 01
  • Season scallops with sea salt and ground black pepper, then wrap each with a slice of lardo and secure with a wooden toothpick.
  • 02
  • Heat a little oil in a frying pan over high heat, add scallops and cook, turning once, until lardo turns golden (1-2 minutes). Remove from pan, add sparkling wine to deglaze, then remove from heat.
  • 03
  • Place each scallop on a radicchio leaf, drizzle with a little of the pan juices, remove toothpicks and serve immediately.
Note Lardo, dry-cured pork fat, is available from Quattro Stelle, Vic’s Premium Quality Meat and Italian butchers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Blanc de noirs sparkling.

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