SCALLOPS:

5-6 sea scallops (cleaned)
5-6 thin slices pancetta bacon

RAVIOLIS:

2 tbsp. carrot, shredded
2 tbsp. celery, fine dice
2 tbsp. red cabbage, fine julienne
2 tbsp. zucchini, fine julienne
2 tbsp. yellow squash, fine julienne
1/4 c. Parmesan cheese, grated
1 c. ricotta cheese
2 cloves diced garlic
2 tbsp. parsley
1 tbsp. salt
1 tbsp. pepper
1 lg. prepared egg pasta sheet 9", cut in 1/2

SAFFRON BUTTER SAUCE (REDUCTION):

Pinch of saffron
3-4 peppercorns
1 bay leaf
1 shallot, fine dice
1/4 c. white wine
1/4 c. champagne vinegar

SAUCE:

1/2 c. heavy cream
8 tbsp. softened butter
Juice of 1 lemon
1 tbsp. salt and pepper

GARNISH:

1 crisp leaf of radicchio lettuce

SCALLOPS: Wrap pancetta securely around each scallop. Season with salt, pepper and olive oil. Grill until scallop is no longer opaque and bacon is golden brown.

RAVIOLI: Sauté all of the vegetables and garlic until tender and cool. In a large mixing bowl combine cheeses, parsley, salt and pepper. When vegetables are cooled fold into cheese mix. Spread pasta sheet out on work surface and drop by teaspoon of cheese mix 2" apart. Place other 1/2 of sheet on top of prepared sheet and cut into raviolis and crimp. Drop into boiling water until tender, about 2 minutes.

SAFFRON BUTTER SAUCE: Put all of the reduction ingredients into a saucepot and reduce until almost dry. Add cream and reduce by half. Turn down heat and slowly add softened butter until a smooth consistency is achieved. Strain and flavor with lemon juice, salt and pepper.

PLATE PRESENTATION: Arrange raviolis on bottom of plate, place scallops alternately between raviolis and spoon butter sauce over entire dish. Garnish with chiffonade of radicchio.