Name: Angels ride bareback
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 4
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

Angels ride bareback

An easy twist on devils on horseback.

Serves 4

Prep

Cook

Total

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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.

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

Hugh Wennerbom

Styling by Emma Knowles

Ingredients

Method

Main

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