Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Great meals and great wines have something in common — they’re made with love, and meant to be shared.

Nakedwines.com and Cook's Country from America's Test Kitchen have partnered to bring you the best recipes from 11 Cook's Country seasons. Now you can get special access to viewers' all-time favorite meals, like Stuffed Mushrooms with Bacon and Blue Cheese, Texas Thick-Cut Pork Chops and classics like Spice-Crusted Steak — each paired with an exclusive independent wine for that perfect finishing touch.

Photo credit: Kevin White


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What we're eating (and drinking) this month:

Seared Scallops with Spinach, Fennel and Grapefruit Salad

Pair this bright and refreshing seafood plate with a crisp Sauvignon Blanc

For this weeknight meal, we seared fresh sea scallops in olive oil to enhance their subtle flavor and provide melt-in-your-mouth texture. We kept things light with a spinach and fennel salad, tossed with segmented grapefruit and a homemade mustard vinaigrette.

A dry, aromatic white like Rod’s Reserve Sauvignon Blanc plumps up the flavor in this perfectly simple dish. There’s no shame in licking the plate… we definitely did.

Air date: June 2019

Photo Credit: Joe Keller

Seared Scallops with Spinach, Fennel and Grapefruit Salad

Serves 8 to 10

Pair these rich and smoky pork chops with Jonathan's famous Bordeaux

From our partners at:

Why this recipe works:

Searing the scallops for just 3 minutes enhances their flavor without overcooking them.


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 6 ounces (6 cups) baby spinach
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
  • 1 red grapefruit, segmented
  • 1, 1/2 pounds large sea scallops, tendons removed


To segment the grapefruit, cut away the peel and pith. Holding the fruit over a bowl, use a paring knife to slice between the membranes to release the segments.

  1. Whisk 2 tablespoons oil, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add spinach, fennel, and grapefruit and toss to combine. Transfer salad to platter.
  2. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer and cook without moving them until well browned, about 1 1/2 minutes per side. Transfer scallops to plate and tent loosely with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Arrange scallops over salad. Serve.
    • You'll slurp up this Reserve instantly – Rod's five vineyard Sauv Blanc blend is full of vibrant passionfruit and citrus flavors that keep you refreshed and thirsty for more. 
    • With Marlborough stealing most of the limelight for Sauv Blanc, Hawke's Bay's best vineyard parcels are available to winemakers like Rod for a smidgen of the price. That means you get overwhelming fruit quality for money. THAT's something to toast to.
    • This is a special Reserve bottling - there's not a lot to go around. Plus Rod says this wine is best to enjoy when it's nice and young... so hop to it!
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