Ingredients
1 head radicchio (about 5 inches in diameter)
3 tablespoons finely slivered prosciutto
1/2 cup olive oil
1 pound small shrimp, peeled
1 pound bay scallops
3 tablespoons red wine vinegar
3 tablespoons chopped fresh tarragon
Sea salt and freshly ground pepper
Tarragon sprigs
Preparation
Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate.
Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside.
In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold.
To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.
