Grilled Sea Scallops With Radicchio

• 16 large sea scallops
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 4 tablespoons extra-virgin olive oil
• 2 heads radicchio
• Coarse salt and freshly ground pepper to taste
• 1 lemon
• cut into quarters 4 sprigs fresh thyme if available

1. Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them.
2. Cover the bowl and refrigerate for two hours before cooking.
3. Remove from the refrigerator 10 minutes before cooking the scallops.
4. Preheat broiler or grill.
5. Cut each head of radicchio into four pieces.
6. Sprinkle radicchio with the remaining olive oil and season with salt and pepper.
7. Grill the radicchio until it is wilted and lightly browned, turning occasionally.
8. Remove to a warm platter.
9. Grill the scallops until they are browned on both sides.
10. Divide the radicchio among four plates along with the scallops.
11. Garnish each with a lemon quarter and a sprig of thyme.

scallops, thyme, extravirgin olive oil, radicchio, salt, lemon, thyme

Taken from cooking.nytimes.com/recipes/5189 (may not work)