Mocktails pairings for Pan Fried Scallops With Pear Puree And Toasted Pecans

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Tonics & sodas

Cold-pressed cucumber, lemon, mint, soda. Hydrating and clean.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

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

Tonics & sodas

Fresh grapefruit, a pinch of salt, soda water. Cleansing.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

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

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

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

Citrus & shrubs

Strawberry-balsamic shrub stirred into soda water. Tangy and savory.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Punches & sangrias

Watermelon juice, fresh mint, lime, sparkling water.

Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.