Scallops Tapas

Featured by Barking Dog Vineyard in the Gold Wine Club.
Scallops Tapas


18 large sea scallops
1 Tbs. lemon juice
5 Tbs. olive oil
1 finely chopped medium onion
1 finely chopped clove of garlic
1/2 cup chopped prosciutto
1/2 cup Merlot
1 1/2 tsp. smoked paprika
Pinch of cinnamon
Pinch of cayenne pepper
1/4 cup finely chopped Italian parsley
1/2 cup Panko crumbs


Preheat oven to 400 degrees. Divide scallops among 6 oven-proof dishes (tapas dishes or shells). Put lemon juice on the scallops. Heat oil in a skillet and sauté onion, and garlic and prosciutto until onion and garlic are soft and prosciutto is crisp. Add wine and simmer for 5 minutes. Add paprika, cinnamon, cayenne, and parsley. Top the scallops with the sauce and Panko. Heat in the oven for 15 minutes until bubbling. Serve with Italian country bread and Barking Dog Merlot. Enjoy! Recipe provided by Barking Dog Vineyard.

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