Expert wine advice from SommelierX
Scallops are a delicacy with a uniquely sweet, nutty character. Whether seared with a golden crust or served raw as carpaccio — the wine must complement the subtle sweetness. The preparation method is crucial here: a simply seared scallop requires something different from one with a creamy sauce.
Elegant Chardonnay with citrus, mineral and a hint of hazelnut. The refinement matches the delicacy of the scallop.
Fresh, herbal and with almond notes. The Mediterranean charm complements the nutty sweetness of the scallop.
Apple, honey and a lively acidity. The versatility of Chenin Blanc makes it perfect for any preparation method.
Seared scallops with brown butter? A rich Chardonnay is your friend.
Raw scallop carpaccio calls for something lighter — think Chablis or Vermentino.
The nutty flavor of the scallop harmonizes beautifully with wines aged in oak.
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