Monday, August 28, 2017

Rosé Scallops with Rosé Risotto

This recipe was a part of my #RoséAllDay Challenge!

You can check out the full day of fun by clicking the image at the bottom of this post!

Enjoy both recipes below! I recommend serving up your Scallops on a bed of mixed greens with some lightly sauteed fresh veggies.

Rosé Scallops (Yield approx. 4-6 servings)


  • 1 package of large frozen scallops
  • approx. 1 1/2 cup rosé wine
  • 2 tbsp butter (doubled for optional step 4!)

1) Thaw the scallops as directed on the package and then transfer to a bowl. Pour the wine over top (adding more if the scallops aren't covered) and then place in the fridge for at least an hour. 

If you're looking for something to do, might I suggest making your risotto! 

2) In a heavy pan over medium-high heat, melt 2 tbsp butter and then add your scallops to the pan, saving the wine marinade for later. Cook the scallops, flipping until they are browned on both sides.

3) Add the rosé marinade to the pan and kick the heat up to high. Let the scallops cook for another 2-3 minutes in the wine to absorb more of the flavour, and then transfer to a plate to serve

4) Optional (but VERY recommended) add another 2 tbsp of butter to the wine remaining in the pan after removing the scallops. Keep simmering on high stirring until a buttery-rosé wine sauce forms... pour it over your scallops, your risotto... I mean eat it with a SPOON once it cools down it's so tasty!

Rosé Risotto (Yield approx. 4-6 servings)


  • 1 cup arborio rice
  • 4 cups chicken broth (roughly)
  • 1/2 cup rosé wine
  • 2 tbs olive oil

1) pour your broth into a medium pot and heat on stove at a simmer. Risotto is much easier to make if your broth is a little warm! Let it sit while you prep your meal.

2) In a large sauce pan, add your olive oil over medium heat and let it melt.

3) Pour in your arborio rice and 1/4 cup of broth. Stir frequently over medium heat until the rice is slightly translucent and any broth remaining is absorbed. 

4) Pour 1/4 cup of rosé wine into the rice and stir until absorbed (I firmly believe in the "one for me, one for you" approach to this)

5) Using a soup ladle, add a spoonful of broth at a time to the rice, then stir until it's absorbed. You need to stir fairly consistently (but don't feel you need to stay glued to the stove). Continue this process of Spoon, stir, absorb, until the rice is al dente. 

6) When your rice is nearly cooked, add the other 1/4 cup of wine and stir until absorbed, then finish with one more ladle of broth. The risotto should be nice and creamy with a slightly sweet flavour from the wine!