Scallops And Wine: A Perfect Match

Pan-seared scallops are a delicious treat, with a delicate yet meaty texture. The best wine to pair with them will depend on the other ingredients in the dish, but generally, a full-bodied and buttery Chardonnay is a good choice to complement the buttery and sweet flavours of the scallops. However, it's best to avoid Chardonnays that are too buttery, as their intense flavour profiles are likely to overwhelm the delicate scallops. Instead, look for a balanced Chardonnay, ideally one with notes of minerality to bring out the brininess of the scallops.

According to Matching Food and Wine, seared scallops pair well with almost all kinds of White Burgundy (especially an older vintage) and an old vine Chenin Blanc. A just off-dry Chenin Blanc, with its oxidation, sweetness, and acidity, also makes for an excellent pairing with seared scallops.

High-acid wines

When it comes to pan-seared scallops, high-acid wines are a great choice to complement the dish's richness and sweetness. Here are some recommendations for high-acid wines that will pair well with your pan-seared scallops:

Albariño: This Spanish white wine is known for its bright, citrusy notes of grapefruit and salinity, making it an excellent pairing for the sweetness of seared scallops. Its high acidity will also help to cut through any creamy or buttery sauces that might accompany the scallops.

Vinho Verde: Originating from Portugal, Vinho Verde is a crisp, refreshing white wine with bright acidity. It will complement the buttery and savoury notes of the scallops while providing a pleasant contrast.

New Zealand Sauvignon Blanc: The Marlborough region of New Zealand is renowned for its Sauvignon Blanc, which exhibits zesty, herbaceous characteristics. The vibrant citrus and green vegetal notes in this wine will beautifully accentuate the flavours of pan-seared scallops.

Pinot Grigio: While Pinot Grigio and Pinot Gris are made from the same grape variety, the former typically offers dry, crisp flavours of green apple and citrus. This makes it an ideal choice for cutting through the richness of creamy sauces that often accompany scallops without overwhelming their delicate flavour.

Chenin Blanc: An old vine Chenin Blanc is a recommended pairing for seared scallops. Its bright acidity will refresh the palate and balance the inherent sweetness of the dish.

When pairing high-acid wines with pan-seared scallops, consider the specific flavours and sauces in your dish. High-acid wines are versatile and can either complement or contrast the flavours of your scallops, ensuring a delightful dining experience.

High-fat wines

When it comes to wine pairings, pan-seared scallops are a versatile treat. While white wine is the classic choice for seafood, red wines can also complement this dish when served with secondary ingredients like meat or mushrooms.

If you're looking for a wine to pair with a high-fat scallop dish, you have a few options. A heavy cream sauce can be cut through with a high-acid wine, such as a Albariño, Vinho Verde, or a New Zealand Sauvignon Blanc. These wines will balance the richness of the dish with their crisp acidity.

Alternatively, you can lean into the buttery, oily texture of the dish by pairing it with a similarly rich, buttery wine. An oaked Chardonnay is an excellent choice for this, as the oak adds a depth of flavour that will complement the dish. When choosing a Chardonnay, look for one with balanced flavours and notes of minerality to bring out the brininess of the scallops without overwhelming their delicate flavour.

For a truly indulgent pairing, a full-bodied white wine like a California Chardonnay or a White Burgundy (with some oak) will enhance the buttery flavours of the dish. These wines have a creamy, oily mouthfeel that will mirror the texture of the scallops, creating a decadent dining experience.

So, whether you prefer to cut through the richness or embrace it, there are plenty of wine options to choose from when enjoying a dish of pan-seared scallops.

Wines to accentuate herbs and veggies

When it comes to wine pairings, scallops are extremely versatile. While white wine is the standard choice for seafood, red wines can also complement scallop dishes, especially when served with savoury herbs and vegetables. Here are some wines that can accentuate the flavours of herbs and veggies:

Pinot Noir is a light to medium-bodied red wine that pairs well with scallops served with mushrooms or meat. Its high acidity and low tannins cut through creamy sauces while offering pleasant red fruit flavours. For a fuller-bodied Pinot Noir, opt for one from Central Otago in New Zealand. If you prefer a lighter-bodied option, Chile and Australia produce excellent examples.

Sangiovese is an Italian grape variety characterised by high acidity and high tannins. It pairs well with herb-packed dishes, particularly those with tomato-based sauces. Its strong fruit, herb, and earth profile make it a good choice for flavourful scallop dishes.

Beaujolais is a light-bodied red wine that is often recommended for bacon-wrapped scallops. It can also complement scallop dishes with savoury herbs and vegetables.

Red Sancerre is another light-bodied red wine that can be served slightly chilled alongside scallops. It has high fruit presence and soft tannins, making it a fantastic alternative to white wine.

When pairing wine with scallops and savoury herbs or vegetables, it's important to consider the other ingredients and flavours in the dish. For example, a creamy sauce or butter-based preparation may call for a high-acid wine to cut through the richness or a similarly buttery/oily textured wine. On the other hand, grilled or seared scallops may pair better with a light or medium-bodied red wine to accentuate the flavours of any accompanying herbs and veggies.

Best white and rosé wines

When it comes to pan-seared scallops, a white wine is a classic choice. The high acidity of a white wine cuts through creamy sauces without overwhelming the delicate flavour of the scallops.

A Chardonnay is a popular choice to pair with seared scallops. A balanced Chardonnay with notes of minerality can complement the buttery and sweet flavours of the dish. A Chardonnay with some oak is also a good option, as is an old vine Chardonnay.

A Sauvignon Blanc is another recommended choice, particularly a zesty, herbaceous New Zealand Sauvignon Blanc. Its vibrant citrus and green vegetal notes will complement the flavours of the scallops.

A Pinot Grigio is also a good choice for creamy scallop dishes. The green apple and lemon flavours of this wine will pierce through high-fat sauces without being too overpowering.

If you're looking for a sparkling wine to pair with your pan-seared scallops, a California sparkling wine is a good option. The flavours of toast, pear and honey will complement the dish and can be enjoyed before, during, and after your meal.

Rosé is also a great choice to pair with scallops. A bright, fruity rosé with subtle red fruit notes will act as a good palate cleanser and is a popular choice among wine drinkers. A rosé from the Provence region in France is recommended due to its fruity and mineral flavour.

Best red wines

While scallops are typically paired with white wines, there are some red wines that can complement the dish. When it comes to red wines, it is best to opt for lighter-bodied, fruit-forward varieties. Here are some of the best red wines to pair with pan-seared scallops:

Pinot Noir is an excellent choice for seafood and is a great pick for those who want to break away from the traditional white wine pairing. It is high in acid, with low tannins, making it a perfect match for creamy sauces. A Pinot Noir from Central Otago, New Zealand, is known for being fuller-bodied, while those from Chile or Australia tend to be lighter-bodied.

Sangiovese is another great option, especially if you're serving your scallops with a tomato-based sauce. This Italian grape variety is high in acid and tannins, with strong fruit, herb, and earth notes that will stand up to the flavours of your dish.

If you're looking for something a little lighter, a Beaujolais is a good choice. It is a light, fruity red wine that can complement the sweetness of the scallops.

For those who want to stick to a more traditional pairing, a red Sancerre is also an option. It is a light, soft tannin wine that can bring out the savoury flavours of the dish.

When pairing red wine with seafood, it is important to consider the other flavours in your dish. Red wines tend to pair better with scallops when there are secondary characteristics, such as mushrooms, meat, or flavourful sauces, to complement the wine.

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