Angels ride bareback

AT A GLANCE

  • Serves 4 people

  • 8 extra-large Hervey Bay scallops
  • 8 thin slices of lardo (see note)
  • 40 ml (2 tbsp) olive oil
  • 80 ml (1/3 cup) sparkling wine or Champagne
  • 1 radicchio, inner leaves only, separated and halved
01   Season scallops with sea salt and ground black pepper, then wrap each with a slice of lardo and secure with a wooden toothpick.
02   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.
03   Place each scallop on a radicchio leaf, drizzle with a little of the pan juices, remove toothpicks and serve immediately.
Note Lardo, dry-cured pork fat, is available from Quattro Stelle, Vic’s Premium Quality Meat and Italian butchers.

Recipe:

HUGH WENNERBOM

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BLANC DE NOIRS SPARKLING. , suggested by MAX ALLEN

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