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

Liqueurs & digestifs

Italian bitter herbal liqueur.

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

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Liqueurs & digestifs

Aged French brandy.

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

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Scotch & Irish whiskey

Balanced, often with light smoke.

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

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Scotch & Irish whiskey

Smoke, brine, iodine.

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.

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

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.

Rum

Clean, light, cocktail-ready.

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.