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Angels ride bareback

An easy twist on devils on horseback.

By Hugh Wennerbom
  • Serves 4
  • 5 mins preparation
  • 2 mins cooking
Angels ride bareback
Angels ride bareback

This is my twist on devils on horseback. If you can’t get lardo, use thinly sliced flat pancetta instead.

Ingredients

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

Method

Main
  • 1
    Season scallops with sea salt and ground black pepper, then wrap each with a slice of lardo and secure with a wooden toothpick.
  • 2
    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.
  • 3
    Place each scallop on a radicchio leaf, drizzle with a little of the pan juices, remove toothpicks and serve immediately.

Notes

Lardo, dry-cured pork fat, is available from
, Vic’s Premium Quality Meat and Italian butchers.
Drink Suggestion: Blanc de noirs sparkling. Drink suggestion by Max Allen

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  • Author: Hugh Wennerbom