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Prosciutto & Melon – Vodka Rosé – Seared Scallops

Prosciutto and melon salad with seared scallops paired with a glass of vodka rosé.

There are some spirits made for the bar cart, and then there are spirits made for the table. Vodka Rosé belongs firmly in the second camp — elegant, expressive, and just mischievous enough to surprise you. At Conrad Distillery, we love a drink that does more than sit prettily in the glass. We want it to flirt with food, lift a dish, and turn a meal into a memory.

That is exactly where these two pairings shine.

The first is a classic with a soft pink twist: Prosciutto & Melon with Vodka Rosé. Inspired by the bright, summery spirit of prosciutto and melon caprese, this style of dish brings together sweet melon, salty prosciutto, creamy mozzarella, basil, arugula, and a sharp vinaigrette for balance. The original recipe inspiration describes it as fresh, sweet, savoury, and perfect for gatherings — and it is easy to see why.

Recipe: Prosciutto and Melon

Ingredients

For the Vinaigrette

  • 3 tablespoons olive oil or any neutral tasting oil
  • 2 tablespoons balsamic vinegar or champagne vinegar
  • 1 teaspoon Dijon Mustard
  • 1 shallot finely chopped, about 1 ½ tablespoon
  • 1 garlic clove minced
  • pinch salt
  • pinch pepper

Salad Ingredients

  • 2 cups lettuce of your choice 
  • 1 cup melon balls or chopped into bite size, about ½ melon
  • ½ cup cherry tomatoes cut in half
  • 6 ounces mozzarella balls
  • 6-7 slices prosciutto
  • 4-5 large fresh basil leaves finely chopped
  • ¼ teaspoon salt more or less to taste
  • ¼ teaspoon pepper more or less to taste

Method

  1. Add oil, vinegar, Dijon, shallots, garlic, salt and pepper to small bowl, whisk vinaigrette together and put aside.

  2. Make balls out of melon with baller or chop into bite-size pieces. Cut tomatoes in half and chop basil. Pull apart prosciutto slices to smaller pieces.

  3. Put salad together. Lay lettuce 1st, then add melon, tomatoes, mozzarella and prosciutto. Sprinkle with salt, pepper and basil. Add vinaigrette when ready to serve. 

Enjoy with a chilled Vodka Rosé and Soda

What makes it sing with Vodka Rosé is contrast. The melon echoes the gentle fruit notes in the spirit. The prosciutto draws out its dryness. The creamy cheese softens the edges, while basil and peppery greens keep everything lively. It is not heavy. It is not fussy. It is the sort of pairing that looks expensive, tastes effortless, and makes guests think you have your life more together than you probably do.

Then we move from sunlight to candlelight.

Seared Scallops with Vodka Rosé Sauce is the richer, more indulgent expression of the same spirit. Golden scallops already bring natural sweetness and delicacy, but when finished with butter, garlic, cream, and a splash of Vodka Rosé, something rather lovely happens. The sauce becomes silky, aromatic, and gently blushed — luxurious without becoming clumsy.

This is where Vodka Rosé proves it is more than a pretty bottle. It has enough character to stand up to cream, enough elegance not to overpower scallops, and enough brightness to keep the dish lifted. In simple terms: it does the hard work while looking fabulous.

Recipe: Seared Scallops with Vodka Rosé Sauce

Ingredients

  • 20 scallops
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter – divided
  • 2 garlic cloves – minced
  • ½ cup Conrad vodka rosé
  • ½ tsp dried oregano
  • 1 cup heavy cream
  • chopped parsley – for serving
  • freshly ground black pepper – for serving

Method

  1. Pat the scallops dry, season both sides with salt and pepper. Mince the garlic and chop the parsley.
  2. Heat oil and 1 tablespoon butter over medium high in a skillet. Place the scallops in a single layer. The first scallop should sizzle, if it doesn’t, wait a few seconds to let the skillet heat before adding the rest of the scallops. Sear the scallops undisturbed for 3-4 minutes. Turn and cook on the other side undisturbed for 1 minute. The scallops should feel firm to the touch, but still slightly soft. Do not overcook the scallops, they will become tough and chewy. Remove from skillet.
  3. Reduce heat to medium and add the remaining butter. When the butter is melted, add garlic and cook for 30 seconds.
  4. Deglaze with vodka, simmer for 2 minutes while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
  5. Add oregano and pour in cream. Bring to a simmer. When the sauce is bubbling, return the scallops to the skillet. Simmer for 30 seconds to 1 minute.
  6. Finish off with freshly ground black pepper, parsley. 

 

Enjoy with a chilled Vodka Rosé and Soda or Vodka Rosé Martini, or Rosé 75 Royale

 

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