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

Vodka & gin

Bone-dry, crisp, olive-edged.

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.

Shaken sours

Gin and fresh lime — as stripped-down as a sour gets.

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.

Vodka & gin

Botanical, refreshing, endlessly flexible.

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.

Aperitivo & low-ABV

Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.

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.

Tropical & tiki

White rum, mint, lime, sugar, soda. Cuban summer in a glass.

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.

Vodka & gin

Bittersweet, herbal, the aperitivo standard.

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.