Ingredients

• 24 large sea scallops
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• 24 whole leaves of radicchio, rinsed and dried
• 24 slices of pancetta

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Instructions

1. Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soakd in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.