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Please enjoy our wines responsibly. © 2018 Ruffino Import Company, Rutherford, CA
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 zestMethod
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.