Pair with Whites
Seaside Cioppino
Ingredients
- 2 Tbsp olive oil
- 8oz sea scallops
- 8oz shell-on shrimp
- 1 onion, minced
- 1 cup diced fennel
- 2 cloves sliced garlic
- ½ tsp red chili flakes
- 1 Tbsp tomato paste
- 1 cup Ruffino Pinot Grigio
- 1 cup clam juice or fish stock
- 1 large ripe tomato, diced
- 1 lb mussels or clams, scrubbed and debearded
- ¼ cup each fresh chopped flat leaf parsley and basil
- 1 Tbsp lemon zest
Instructions
- In a large saucepan or Dutch oven, heat oil over medium high heat, sear scallops and shrimp on each side and set aside.
- In the same skillet, cook onion and fennel until onions are tender and golden, about 5 minutes.
- Stir in garlic and chili flakes and cook one minute more.
- Stir in tomato paste and cook one minute.
- Pour in wine, scraping any brown bits from the bottom of the pan and cook until the wine is reduced by half, about 2 minutes.
- Stir in clam juice or stock and bring to a boil.
- Stir in diced tomatoes and mussels or clams and simmer just until they open, about 5 minutes.
- Discard any unopened shells and stir in scallops and shrimp; heat just until everything is heated through.
- Remove from heat.
- Serve in shallow bowls sprinkled with parsley, basil lemon zest.
- Serve with torn crusty bread to soak up all the juices and extra lemon wedges.
- Serves 4.
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