basil-stuffed scallops; roasted treviso, thyme, balsamic

I love this recipe for scallops, even if I sometimes think I should leave these little fanned-shell mollusks to show on their own, skipping the garlic and herb.

And I’m crazy about any radicchio, in fact, any kind of the chicories. There are so many ways to enjoy radicchio in its various guises, but oven roasting is way up there, and it’s a routine which can be pursued pretty much without any stress. Also, if the vegetable happens to be finished sooner than the rest of the entrée, it’s just as good served room temperature.

  • 12 sea scallops (12 ounces) from Pura Vida Seafood, rinsed, dried, slit horizontally with a very sharp knife almost all of the way through, stuffed with a mixture of basil from Gotham Greens via Whole Foods, one medium-size clove of Rocambole garlic from Keith’s Farm, sea salt, and black pepper, all chopped together very finely and removed to a small bowl where just enough olive oil was added to form a paste, the stuffed scallops then rolled around on a plate with a little more olive oil, drained, then pan grilled in an enameled cast iron pan for about 2 minutes on each side, removed to 2 plates, finished with a squeeze of organic lemon from Whole Foods Market and a drizzle of olive oil
  • slices of a scrumptiously-earthy organic multigrain baguette from Bread Alone

Fortunately the often brilliant color of a radicchio isn’t it’s only appeal, since much of it disappears after it has been cooked; this is an image of the pan just before it was slipped into the oven:

  • one somewhat-larger-than-medium head of Treviso radicchio from Tamarack Hollow Farm, rinsed, drained and wiped off, cut lengthwise into 6 sections, arranged one cut side up on a Pampered Chef unglazed ceramic oven pan (after securing the leaves with toothpicks and/or string), covered with thyme branches from Whole Foods Market, seasoned generously with sea salt and freshly-ground black pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400º oven for 10 minutes or so, turned to the other cut side and returned to the oven for around 8 minutes, arranged on the plates and drizzled with a very small amount of balsamic vinegar
  • the wine was an Italian (Campania) white, Falanghina ‘Campi Flegrei’, Cantine Farro 2016, from Astor Wines
  • the music was Handel’s [1713?] opera seria, ‘Lucio Cornelio Silla’, Fabio Biondi conducting Europa Galante