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

Rum

Caramel-toned, soft oak.

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

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Liqueurs & digestifs

Italian bitter herbal liqueur.

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

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Liqueurs & digestifs

Aged French brandy.

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

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Scotch & Irish whiskey

Smoke, brine, iodine.

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.

Scotch & Irish whiskey

Honeyed, fruity, gentle.

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.

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

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.