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!


  • 1T garlic-infused coconut oil, divided*
  • 8 oz Sea Scallops
  • 1 C dry rosé wine
  • 1/4 C shallot, diced
  • 1T fresh lemon juice
  • 1T dried tarragon
  • 1/2 asparagus, chopped (~8 stalks)
  • Freshly ground pepper
  • Black bean pasta**

Preparation Instructions:

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


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