Top pairings | Top wine pairings with scallops

Top pairings

Top wine pairings with scallops

Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options

Grilled or seared scallops

Searing scallops enhances their sweetness and makes them a sure-fire match with chardonnay. Almost any kind especially white burgundy - it’s a great way to show off an older vintage. Old vine chenin blanc is also a good match. Champagne, especially a blanc de blancs is not too shabby.

The best food pairings with white burgundy

Scallops with pea purée or pea shoots

Bring peas - or asparagus into the equation and I’d probably go for a sauvignon or sauvignon-semillon blend such as you find in Bordeaux or Western Australia. Albarino is also a good match

Coquilles Saint Jacques or other scallop dishes with a creamy sauce

Back to chardonnay again for this classic dish. Especially Chablis

Scallops served with Asian-style dressing

Give scallops an Asian twist as in this recipe and I’d reach for a dry or off-dry riesling

Scallop and crab or lobster risotto

Risotto immediately makes a scallop dish richer especially if it also includes crab or lobster. You have a choice: you can go for a matching richness (yup, chardonnay again or a smooth Italian white like a Gavi or Soave) or for a contrast by way of sauvignon or another crisp white as I did here.

Scallops with pancetta or chorizo

Sometimes scallops are given more robust treatment and partnered with bacon, pancetta, chorizo or even black pudding. In that case you can drink a light red like a pinot noir or a Beaujolais. Lightly chilled.

For other insights see this account of Rye Bay Scallop Week

Image © Oran Tantapakul at

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Comments: 2 (Add)

A wine snob on February 19 2020 at 02:08

Pairing wine with southern Indian food is actually pretty straight forward. You want Riesling. The more German the better, vindaloo wants a trocken and curry a spatlese.

Anjula Devi on October 22 2015 at 14:08

I'm not sure you can choose wine for Indian cuisine because every chef every restaurant has there own style & technique. You have to factor in how spicy the food is or not. You need know how the spices were cooked. What were the finishing spices ? is it a rich dish? Or a vegetable dish ? We're fresh tomatoes used or tinned?

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