Instructions: In a large saute pan, heat the oil on high heat and sear the quail for 2 to 5 minutes on each side or until browned and thoroughly cooked. Remove and drain on paper towels. Keep warm. Add the radicchio to the hot oil and saute for 1 to 2 minutes. Remove and place the radicchio on four serving plates.

Deglaze the pan with the vinegar and chopped garlic. Place the cooked squash on each plate and add the warm quail. Drizzle with the balsamic glaze and garnish with the blackened garlic. Serve immediately.

YIELD: 4 APPETIZER SERVINGS

GREYFIELD INN
CUMBERLAND ISLAND, GEORGIA

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