by S Fish October 12, 2016
Like drinking wine? Try cooking with it tonight! Adding a splash of this bright rose wine will amplify the flavors of Sizzlefish Sea Scallops and also help develop a nice sear for presentation purpose. Enjoy!
Heat 1/2 the coconut oil in heavy skillet over high heat.
When oil begins to smoke, add scallops. Sear each side for ~1 min, until each side is golden brown. Lower heat to medium. Add 1/4 cup of wine and shallots. Simmer for 2 minutes, then remove scallops from pan.
Add remaining 3/4 cup wine, 1/2 tablespoon oil, lemon juice, and tarragon. Bring to a boil and reduce by half (~5 mins).
Meanwhile, cook pasta according to package instructions.
Stir in asparagus and season with pepper. Add scallops and cooked pasta to the pan; toss gently to coat.
Plate scallops and pasta, pouring remaining sauce over the top.
Makes 2 servings.
*You can use regular coconut oil or grape seed oil. Don’t use olive oil, as the smoke point is too low.
**Use your favorite pasta, or even zoodles!
Recipe Credits: Laura at www.sprint2thetable.com
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