Things I associate with fall include warm sunny days with crisp air, pumpkin spiced everything, cozy sweaters and now rosé. Yes you read that correctly, rosé wine in fall has now become a thing. Rosé can be had at all times of the year, so why not start now? I paired this rosé with Lemon Garlic Seared Scallops and not only was it an easy to prepare meal, but with Rosé it becomes that fancy date night meal that you make to impress your loved one.
The scallops are seared in a pan with lemon peel, diced shallots and garlic so that they absorb the flavor of those ingredients while cooking. And scallops are a quick meal as well! Sear 2-3 minutes per side and you have a perfectly cooked scallop that will melt in your mouth. I used fresh frozen scallops for this dish and found the texture to still be great, so even if fresh scallops aren’t available, frozen is always an option too!
I received two wines from the Wines of Provence Council to try and to pair with a recipe. Provence is one of the leaders in rosé wine production and it’s popularity is growing by the minute.The United States is the largest consumer of rosé wines and I can totally see why. Rosé is much more versatile than a brunch wine. There are many varieties of rosé and they can be paired with many different foods and enjoyed throughout each season. Talk about versatile!
I also have fun drinking rosé wine because it is a trendy food item. Login to instagram, facebook, or any social media and you are bound to find a photo of a friend drinking rosé. It’s become one of the cool social media driven experiences and I for one and not one to miss out. Maybe it’s a millennial thing but I’m not wanting to miss out!
If you’re interested in learning more about Rosé wine, find out more HERE. Do you have a favorite Rosé? Let me know in the comments section below!
Lemon Garlic Seared Scallops
- 16 Scallops
- 3 Cloves Garlic Sliced
- 3 Strips Lemon Peel
- 1 Shallot Minced
- 2 Tbsp Vegetable Oil
- Fresh Parsley Optional
- Remove excess moisture from scallops by dabbing them with a paper towel
- Combine vegetable oil, shallot, lemon peel and garlic in a large frying pan. Cook on high heat for a minute or two to let ingredients release flavour into the oil.
- Place scallops in pan. Cook 2-3 minutes per side or until the outside is seared and the inside is an opaque white. Pair wil rosé and fresh vegetable sides. Enjoy!