Beer pairings for Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Stouts & porters

Roasted coffee, slight bitterness, creamy mouthfeel.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.