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