Grilled Sea Scallops With Radicchio
Published February 10, 1996
- Total Time
- 2 hours 20 minutes
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Ingredients
16 large sea scallops
1 teaspoon fresh thyme (or ½ teaspoon dried)
4 tablespoons extra-virgin olive oil
2 heads radicchio
Coarse salt and freshly ground pepper to taste
1 lemon
cut into quarters 4 sprigs fresh thyme if available
Nutritional analysis per serving (4 servings)
11 grams carbs; 38 milligrams cholesterol; 255 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 642 milligrams sodium; 21 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them. Cover the bowl and refrigerate for two hours before cooking. Remove from the refrigerator 10 minutes before cooking the scallops.
- Step 2
Preheat broiler or grill. Cut each head of radicchio into four pieces. Sprinkle radicchio with the remaining olive oil and season with salt and pepper. Grill the radicchio until it is wilted and lightly browned, turning occasionally. Remove to a warm platter.
- Step 3
Grill the scallops until they are browned on both sides. Divide the radicchio among four plates along with the scallops. Garnish each with a lemon quarter and a sprig of thyme.
Private Notes