Author: Fiona Beckett
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Grilled or seared scallops
Searing scallops enhances their sweetness and makes them a sure-fire match with chardonnay. Almost any kind especially white burgundy – it’s a great way to show off an older vintage. Old vine chenin blanc is also a good match. Champagne, especially a blanc de blancs is not too shabby.
Scallops with pea purée or pea shoots
Bring peas – or asparagus into the equation and I’d probably go for a sauvignon or sauvignon-semillon blend such as you find in Bordeaux or Western Australia. Albarino is also a good match
Coquilles Saint Jacques or other scallop dishes with a creamy sauce
Back to chardonnay again for this classic dish. Especially Chablis
Scallops served with Asian-style dressing
Give scallops an Asian twist as in this recipe and I’d reach for a dry or off-dry riesling
Scallop and crab or lobster risotto
Risotto immediately makes a scallop dish richer especially if it also includes crab or lobster. You have a choice: you can go for a matching richness (yup, chardonnay again or a smooth Italian white like a Gavi or Soave) or for a contrast by way of sauvignon or another crisp white as I did here.
Scallops with pancetta or chorizo
Sometimes scallops are given more robust treatment and partnered with bacon, pancetta, chorizo or even black pudding. In that case you can drink a light red like a pinot noir or a Beaujolais. Lightly chilled.