What wine goes with seared scallops?
Scallops are sweet and delicate with a caramelized crust — the wine needs enough texture to match the sear but enough freshness to spare the sweetness. Unoaked or lightly oaked whites are the lane.
Unoaked chardonnay
Pure, round, citrus-stone fruit
Creamy enough for the buttery crust, clean enough for the sweet interior — the textbook scallop wine.
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Brut Champagne
Toasty, precise, fine bubbles
The caramelized sear and toasty autolysis notes are a luxury echo of each other.
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Albariño
Peach, citrus, sea-spray
Coastal freshness with a touch of richness — terrific when scallops come with citrus or corn.
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Sommelier's tip
Brown-butter preparations can take a lightly oaked white; ceviche-style wants the albariño.
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