Description By Tracy Cisneros
At a glance
Royal Rose Product
2 heads Royal Rose Radicchio
4 medium Portobello mushroom caps
8 large sea scallops
1 large zucchini, sliced on the bias into 12 slices
6 tablespoons extra virgin olive oil
6 cloves garlic
1 tablespoon fresh thyme
Cracked black pepper
2 ounces goat cheese
1 tablespoon chopped chives
1/4 cup finely diced bacon
1/2 cup walnut oil
2 tablespoons balsamic vinegar
20 roasted, peeled walnut halves, coarsely chopped
4 cloves roasted garlic, mashed
3 tablespoons finely shredded Royal Rose Radicchio
Salt and pepper
Julienne the radicchio (saving 3 tablespoons for Vinaigrette). Marinate the mushroom caps in 4 tablespoons olive oil, 4 cloves of sliced garlic, fresh thyme, salt and pepper for about 2 hours.
Slice the zucchini; sprinkle with salt and olive oil. Grill the mushrooms gill side up until tender (do not turn over). Grill the zucchini slices until tender.
Cut the 8 sea scallops in half. Sear all 16 pieces in hot sauté pan with very little olive oil for about 30 seconds on each side.
Assembly: Place 1 mushroom cap in the center of each plate. On the cap, fan 4 slices of scallops toward the front and fan 4 slices of zucchini toward the back. Toss the radicchio with half the vinaigrette and place radicchio on top of the mushroom in the center between the scallops and zucchini.
Drizzle the remaining vinaigrette on the mushroom and sprinkle with goat cheese and chives.
Sauté the bacon until crisp and place in a bowl. Add remaining ingredients and whisk until blended.