With our Scallop pairing, we are going to focus on Scallops seared, grilled, poached or sauteed, as there are hundreds of ways to serve this popular shellfish. Scallops are so mild; you’ll often find it served with a sauce, such as Garlic-Lemon, Cream, Ginger, Thai, Lemon-Mustard, or even just wrapped in bacon.

A full-bodied Chardonnay is an excellent choice with Scallops drowning in butter, while dry Champagne, a briny Albariño, or an acidic Sauvignon Blanc or Riesling pair best with Scallops.

Scallops Seared in Butter with Chardonnay


A buttery Chardonnay will complement the buttery flavours in this pairing while the toasty flavours will complement that amazing carmalization of the scallops. You also get vibrant apple, citrus and melon flavours which accentuate the delicate scallop flavours.

Dry Champagne and Grilled Scallops


Champagne is the ultimate pairing when it comes to Scallops, although you could select an alternative sparkling wine like Cava, and Prosecco, and knock off a star. Why Champagne goes so well with Scallops is that the grilling process brings out the sweetness of the scallop meat. While a dry Champagne is not sweet, the acidity in this wine loves those sweet flavours found in the scallop meat, and pushes them forward.

A Blanc de Blanc Champagne is made entirely from Chardonnay grapes. Thus, you’ll also get those toasty and tropical flavours that make Chardonnay an exceptional pairing with Scallops, in addition to the Champagne’s refreshing bubbles.

Sauvignon Blanc and Seared Sea Scallops


Sauvignon Blanc is a dry white wine that has a dry grapefruit flavoured finish. It’s this acidic finish that makes it a wonderful pairing with the mild flesh of seared sea scallops. The acidity draws out all those subtle meat flavours you would have never noticed before making for one delicious pairing.

Albariño and Raw Scallops


Fresh raw scallops, particularly Diver Scallops (where divers handpick the best of the bounty from the ocean floor) are amazing with a briny Albariño. Raw Scallops already smell like a fresh ocean breeze, and the touch of saline Albariño brings to the table transports this pairing to heaven. Meanwhile the high acidity and apricot/peach flavours cut through the rich scallop textures.

British Porter and Seared Scallops


A dark beer might sound odd with Scallops, but hear us out. A British Porter, such as Fuller’s London Porter, is a rich yet graceful beer. Their silky texture and roasted caramel flavours of the beer echos the caramelized flesh you find with the scallop. Meanwhile the sugar in the beer complements the sweetness of the Scallop meat.

If you’re unable to find a proper British Porter, a British Brown Ale will work as a lovely pairing for similar reasons.

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