Wines that pair with
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White · Medium · Dry
The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.
Why it works with Pan-seared Scallops
Chardonnay's body and acid balance Pan-seared Scallops's flavor profile.
Red · Medium · Dry
Light-bodied red wine — Pinot Noir, Gamay, Beaujolais. Bright, low-tannin, food-friendly; chillable in summer.
Why it works with Pan-seared Scallops
Light Red's cherry-and-spice profile pairs gently with Pan-seared Scallops.
Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Why it works with Pan-seared Scallops
Light reds like Pinot Noir pair flexibly with Pan-seared Scallops — soft tannins, bright acid, food-friendliness.
White · Light · Dry
Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.
Why it works with Pan-seared Scallops
Sauvignon Blanc's bright acid lifts Pan-seared Scallops cleanly — the lean white strategy.
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