Seaside Cioppino | Ruffino Italian Wines

You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Le pagine seguenti contengono informazioni sulle bevande alcoliche, pertanto ti chiediamo di confermare la tua età. Seleziona il tuo Paese e premi "Successiva"

Are you years or older?

We support the Century Council's fight against underage drinking and drunk driving. To learn more, visit their website.

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

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Seaside Cioppino

Seaside Cioppino

Pair with Ruffino Lumina Pinot Grigio
Where to Buy
Instructions

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

Method

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.