Seaside Cioppino

Seaside Cioppino

A recipe to pair perfectly with your wine. Add a little savor to your shine!

Seaside Cioppino


  • In a large saucepan or Dutch oven, heat oil over medium high heat, sear scallops and shrimp on each side and set aside.
  • In the same skillet, cook onion and fennel until onions are tender and golden, about 5 minutes.
  • Stir in garlic and chili flakes and cook one minute more.
  • Stir in tomato paste and cook one minute.
  • Pour in wine, scraping any brown bits from the bottom of the pan and cook until the wine is reduced by half, about 2 minutes.
  • Stir in clam juice or stock and bring to a boil.
  • Stir in diced tomatoes and mussels or clams and simmer just until they open, about 5 minutes.
  • Discard any unopened shells and stir in scallops and shrimp; heat just until everything is heated through.
  • Remove from heat.
  • Serve in shallow bowls sprinkled with parsley, basil lemon zest.
  • Serve with torn crusty bread to soak up all the juices and extra lemon wedges.
  • Serves 4.


  • 2 Tbsp olive oil
  • 8oz sea scallops
  • 8oz shell-on shrimp
  • 1 onion, minced
  • 1 cup diced fennel
  • 2 cloves sliced garlic
  • ½ tsp red chili flakes
  • 1 Tbsp tomato paste
  • 1 cup Ruffino Pinot Grigio
  • 1 cup clam juice or fish stock
  • 1 large ripe tomato, diced
  • 1 lb mussels or clams, scrubbed and debearded
  • ¼ cup each fresh chopped flat leaf parsley and basil
  • 1 Tbsp lemon zest

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