Speck-Wrapped Scallops with Sautéed Radicchio and Endive Recipe

DIRECTIONS

This appetizer of extra large scallops also makes a perfect light lunch or dinner. Speck is a juniper-flavored Italian ham. Substitute prosciutto if you cannot find speck. Coating the scallops with oil and wrapping them in speck helps retain their moisture and keep them tender.

1. Preheat oven to 400°F.
2. Cut the tomato in half and the shallot in quarters. Place in a small bowl with 1 tablespoon of olive oil and salt and pepper. Place the tomato, cut side down, and shallot pieces on a baking sheet. Roast until the tomato skin is slightly brown. Remove from the oven and set aside to cool.
3. Place the tomatoes, shallots and vinegar in a blender and blend well. Season with salt and pepper. With the blender running, slowly add ¼ cup of olive oil, until the mixture emulsifies.
4. Preheat the broiler.
5. Place the scallops in a bowl and coat with 1 tablespoon of olive oil. Season with salt and pepper and then wrap each scallop in a piece of speck. Carefully place scallops on a sheet tray and place under the broiler for about 5 minutes per side.
6. Meanwhile, in a large sauté pan or skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chopped radicchio and endive and sauté, stirring occasionally until just wilted, about 5 minutes. Stir in 3 tablespoons of the roasted-tomato vinaigrette.
7. To serve, place one-quarter of the radicchio-endive mixture on each of four plates. Top each with 2 scallops and drizzle each with 1 tablespoon of the vinaigrette.