I was asked and am delighted to concoct a recipe utilizing rosé wine as part of my friend The Glorious Grape's month-long celebration of the eponymous wine for May. You can (and should) check out her blog detailing everything Rosé - Rosé-All-May, Say Yes to Rosé, etc at https://thegloriousgrape.com/ and at @thegloriousgrape (www.instagram.com/thegloriousgrape/) on Instagram.
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Have you ever had cioppino? This dish is kinda like that, but with a lower emphasis on a thick, tomato-ey sauce and more on the light fruitiness of the rose wine that you decide to use in it. Fret not about living near coastlines because I was able to pull this off with the seafood from my regular grocery store in the middle of the continent. Make this for your date, significant other, mom, boy scout leader, whoever! It'll make them happy.
Shopping List:
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Prep:
Chop tomatoes. Mince shallots. Mince garlic. Roughly chop parsley.
Dry the scallops. You should do this in the fridge. Set them on a paper towel lined plate and let the fridge do the heavy lifting. You're not really searing these guys, but any extra color and texture is nice.
Start heating a good amount of olive oil in a high-walled frying pan (one that has a tight fitting lid) over medium-low to medium heat. You're essentially going to be making a shallot-garlic confit, so don't skimp.
The Business:
Throw the shallots and garlic into the oil and let those go for a while. You're not really looking for deep golden browning or caramelization, but your kitchen should be a magical scent by the time everything is nice and soft. Towards the end of this, add in your tarragon, as you don't really want this burning while the shallots go to town.
At the same time as the tarragon entry into this party, toss in your chopped tomatoes. Let the tomatoes cook a little, but not to the point of them becoming mush.
Look, there's not much left to do now. You can either toss the scallops in here and just saute them with the onions or cook them separately over high heat to get them really brown. Either way is acceptable; if they're super small, just go ahead and toss 'em in now.
Add in your mussels, toss them around and then add some stock and a healthy (reaaaaal healthy) glug of rose and lid this bad boy up. Steam the mussels; you'll know when they're cooked when they open up.
Cook pasta while the mussels are in. Reserve some of the pasta water if you think your sauce made of stock and wine is a little on the thin side.
Toss everything together. This is basically a one-pot meal from heaven, y'all.
Garnish with parsley and serve with tons of foccacia crostini that you've totally made. Or just tear off chunks of the stuff at a time. It's magical.
Chop tomatoes. Mince shallots. Mince garlic. Roughly chop parsley.
Dry the scallops. You should do this in the fridge. Set them on a paper towel lined plate and let the fridge do the heavy lifting. You're not really searing these guys, but any extra color and texture is nice.
Start heating a good amount of olive oil in a high-walled frying pan (one that has a tight fitting lid) over medium-low to medium heat. You're essentially going to be making a shallot-garlic confit, so don't skimp.
The Business:
Throw the shallots and garlic into the oil and let those go for a while. You're not really looking for deep golden browning or caramelization, but your kitchen should be a magical scent by the time everything is nice and soft. Towards the end of this, add in your tarragon, as you don't really want this burning while the shallots go to town.
At the same time as the tarragon entry into this party, toss in your chopped tomatoes. Let the tomatoes cook a little, but not to the point of them becoming mush.
Look, there's not much left to do now. You can either toss the scallops in here and just saute them with the onions or cook them separately over high heat to get them really brown. Either way is acceptable; if they're super small, just go ahead and toss 'em in now.
Add in your mussels, toss them around and then add some stock and a healthy (reaaaaal healthy) glug of rose and lid this bad boy up. Steam the mussels; you'll know when they're cooked when they open up.
Cook pasta while the mussels are in. Reserve some of the pasta water if you think your sauce made of stock and wine is a little on the thin side.
Toss everything together. This is basically a one-pot meal from heaven, y'all.
Garnish with parsley and serve with tons of foccacia crostini that you've totally made. Or just tear off chunks of the stuff at a time. It's magical.
