2 large heads radicchio
6 endives
7 to 8 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
30 sea scallops (about 2 pounds), tough muscle removed, rinsed and patted dry
Parsley, Olive OIl and Garlic Sauce (recipe follows)
Lemon wedges


Halve the heads of radicchio, cut each half into 3 wedges, and cut each wedge crosswise in half.

Halve the endives lengthwise and cut into 2-inch pieces. Combine the radicchio, endives, 6 tablespoons of the olive oil, and salt and pepper in a bowl, tossing well. Set aside.

Place a large cast-iron skillet on the grill, and heat over high heat until a drop of water sizzles on the surface. Add the radicchio and endives, and cook, tossing, until wilted on all sides, for about 2 minutes. Arrange radicchio and endives on a wide platter.

Brush the skillet with 1 tablespoon of olive oil and, working quickly, add the scallops and brown on the first side — it will take only a minute or two. Turn them over, add more oil if needed, and brown on the second side. Arrange scallops on top of the radicchio and endive, letting their juices mingle, and drizzle with the parsley-garlic sauce. Serve with the lemon wedges.

Parsley, Olive Oil and Garlic Sauce

Makes about 3/4 cup.


1/2 cup parsley
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper


Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine.

The sauce will be bright green and thick with parsley. Season to taste with salt and pepper. The sauce can be refrigerated for up to 3 to 4 days.