Cooper's Hawk | Recipe of the Month - May

"Rosé wines are typically made using traditional red wine grapes but harvesting early and pressing before much color has been extracted from the skins, resulting in a pink color. We decided to showcase our May Wine of the Month, Spritzy Rosé, with seared sea scallops, roasted seasonal vegetables, and an arugula salad dressed lightly with fresh lemon juice and extra virgin olive oil. This pairing will make for a perfect spring night of dining with some loved ones". - Chef Matt McMillin


Roasted Vegetables

  • 2 large carrots, halved lengthwise, cut into 1/2-inch-wide pieces
  • 1/2 bunch large asparagus, cut into 2-inch pieces
  • 4 oz shitake mushrooms, stems, removed, quartered
  • 2 Tbsp extra virgin olive oil
  • 1 tsp kosher or sea salt
  • 1/4 tsp fresh cracked white pepper
  • 1/2 tsp cracked or coarsely ground fennel seed
  • 1/2 tsp cracked or coarsely ground coriander seed

Arugula Salad

  • 1 Tbsp freshly squeezed lemon juice
  • 3 Tbsp extra virgin olive oil
  • 2 tsp shallots, minced
  • 1/2 tsp Dijon mustard
  • 1 Tbsp tarragon, lightly chopped
  • 1/4 cup parmesan cheese, shaved
  • 5 oz baby arugula

Seared Sea Scallops

  • 2 lbs U-10 sea scallops (U-10means under 10 per pound)
  • 1 tsp kosher or sea salt
  • 1/4 tsp fresh cracked white pepper
  • Canola or peanut oil, as needed


Preheat oven to 425 degrees. Toss all the prepared vegetables in a mixing bowl with the oil, seasoning, and spices, making sure to coat evenly. Transfer to a sheet pan in an even layer and roast for 10-12 minutes until vegetables are just tender and slightly caramelized. Remove from oven and let rest at room temperature.


To make the vinaigrette, combine all the ingredients in a mixing bowl except the parmesan cheese and arugula; whisk until combined. Once the scallops are cooked, we’ll combine with the parmesan, arugula, and room temperature roasted vegetables to finish plating.


Place scallops on top of a dry paper towel, place an additional paper towel on top, and gently press to make sure the scallops are as dry as possible. This will ensure we get great caramelization. Once fully dried, season both sides with salt and pepper. In a preheated sauté pan, pour enough oil to just coat the bottom of the pan. Place the scallops in the pan, spacing them out by an inch or so. Don’t overcrowd the pan or they won’t caramelize. Once the scallops are in the pan, cook for about one minute per side until they’re well caramelized but not overcooked; medium is the goal. Remove them from the pan and set on a rack-lined sheet pan to rest since you’ll probably have to do this in two or three batches.


Mix room temperature vegetables in a bowl with the vinaigrette and then gently fold in parmesan and arugula until well combined. Place salad on a serving platter and place seared scallops around the salad. Enjoy with a glass or two of Spritzy Rosé!