Wines that pair with
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White · Light · Dry
Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.
Why it works with Pan Seared Scallop With Arugula, Lemon Zest, Proscuitto Crisp
Coastal Spanish white with salt and citrus — built for shellfish.
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.
Why it works with Pan Seared Scallop With Arugula, Lemon Zest, Proscuitto Crisp
Bubbles cut through brown butter and refresh between bites.
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 Scallop With Arugula, Lemon Zest, Proscuitto Crisp
Buttery Chardonnay matches the sweet-rich texture of seared scallops.
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.
Why it works with Pan Seared Scallop With Arugula, Lemon Zest, Proscuitto Crisp
Clean unoaked white that lets seafood flavor shine.
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 Scallop With Arugula, Lemon Zest, Proscuitto Crisp
Crisp acid lifts the natural sweetness of bay or sea scallops.
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