Bay Scallops

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.

Works with Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme +2 more Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme · Bay Scallops With A Calloflower Puree · Fresh Seafood Medley Of Cod Fillet, Shrimp, And Bay Scallops In A Turmeric Basil Marinade

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme +1 more Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme · Bay Scallops With A Calloflower Puree

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.

Works with Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme +1 more Bay Scallops · Sauce Bay Scallops · Bay Scallops Lemon Pepper Thyme · Bay Scallops With A Calloflower Puree

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Bay Scallops Lemon Pepper Thyme · Bay Scallops With A Calloflower Puree

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.