February’s seasonal ingredients invite us to create dishes that balance bright, refreshing flavors with a touch of warmth. This Blood Orange & Fennel Scallops with Crispy Prosciutto recipe is a light yet elegant dish that pairs beautifully with the crisp, aromatic notes of our Bubbly Rosé - Norma Jean Syrah Rosé.

May each bite bring a delightful harmony of flavors, perfectly complemented by our refreshing rosé. Cheers to a delicious pairing!

The Stoney Wines Family 🍷

Pairing: Bubbly Rosé - Norma Jean Syrah Rosé

Why This Pairing Works: The sweet-tart blood orange enhances the red fruit and citrus notes in the wine. Fennel's subtle licorice essence mirrors the wine’s red licorice undertones. Scallops’ delicate brininess is beautifully balanced by the crisp minerality of the bubbly rosé. The crispy prosciutto provides a savory contrast, elevating the wine’s complexity.

Blood Orange & Fennel Scallops with Crispy Prosciutto

Ingredients (Serves 2):

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 6 large sea scallops, patted dry
• 2 slices prosciutto
• 1 Tbs olive oil
• 1 Tbs unsalted butter
• 1 small shallot, finely diced
• 1 small fennel bulb, very thinly sliced (reserve fronds for garnish)
• 2 blood oranges, 1 juiced, 1 segmented
• ½ tsp honey
• ¼ tsp crushed red pepper flakes (optional)
• ¼ tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• 1 Tbs chopped fresh parsley

Instructions:

Step 1: Crisp the Prosciutto

• Heat a dry skillet over medium heat.
• Add prosciutto slices and cook for 2–3 minutes per side, until crisp. Transfer to a plate lined with paper towels and set aside.

2. Sauté the Fennel & Shallots

• In the same skillet, heat olive oil over medium heat.
• Add shallots and cook for 2 minutes, until softened.
• Stir in fennel slices and cook for 3–4 minutes, until slightly caramelized.
• Pour in blood orange juice, honey, red pepper flakes (if using), salt, and pepper.
• Simmer for 2–3 minutes, stirring occasionally, until slightly reduced. Remove from heat.

3. Sear the Scallops

• Heat butter in a clean skillet over medium-high heat until hot and foamy.
• Season scallops lightly with salt and pepper.
• Add scallops to the pan, making sure they are not crowded. Sear for 1½ to 2 minutes per side, until golden brown and just opaque in the center. Remove from heat.

4. Assemble & Serve

• Spoon the warm blood orange & fennel mixture onto two plates.
• Arrange scallops on top.
• Scatter blood orange segments and crispy prosciutto over the dish.
• Garnish with fennel fronds and chopped parsley.
• Serve immediately with a chilled glass of Norma Jean Syrah Rosé and enjoy!

This bright, sophisticated pairing is perfect for savoring the last days of winter with a glass of Norma Jean Syrah Rosé. Cheers! 🍷✨

What’s your favorite late-winter dish to pair with a crisp and refreshing bubbly rosé? Let us know in the comments!