Orechiette Pasta with Radicchio and Scallops

At a glance
Royal Rose Product: Radicchio
Serves: 4


8 ounces orecchiette pasta (“little ears”)
1 pound fresh bay scallops, rinsed
2-3 tablespoons olive oil
1 head royal Rose radicchio
2 cloves garlic, crushed
Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, in a large skillet over medium high heat, sauté the scallops in 1 tablespoon of olive oil briefly, until opaque. Remove from pan and keep warm. In the same pan over medium heat, sauté the radicchio in 1-2 tablespoons of olive oil. Add the garlic after the first minute of cooking. Cook the radicchio until wilted. Toss the drained pasta and radicchio together. Add the warm scallops last. Add a drizzle of oil as desired, and salt and pepper to taste.