Seared Scallops with Rose Cream Sauce

Seared Scallops with Rose Cream Sauce


For the Pasta:

For the Sauce:


  1. Season the scallops with salt and pepper.

  2. Meanwhile, heat a large skillet over medium-high heat with the olive oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside.

  3. In the same pan as you just cooked the scallops, add the Rosé Vinegar. Stir to scrape up brown bits and reduce the vinegar a little, cooking about 2 minutes. Add the cream and tomatoes, stir to combine.

  4. Add the cooked pasta and scallops. Toss to coat. Serve & enjoy!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.