White
Pieropan Soave Classico
Pieropan
Vénétie · Italie
View →Seafood
Scallops
A fresh, delicately textured white to accompany their sweetness without losing the finesse of the pairing.
The pairing
Why it
works.
Scallops have tender, delicate flesh and a naturally slight sweetness. They like white wines that combine freshness and texture, without excessive power or oak.
Simply pan-seared, they allow for a taut white with lovely minerality. With brown butter, cream, or a rich purée, a slightly rounder wine becomes interesting. Dry bubbles also work very well when you want to keep the pairing particularly fresh.
In practice
With scallops, avoid extremes. You need enough acidity to keep the bite fresh, but also a bit of roundness to match their texture. If you pan-sear them until they get a nice colour, you can choose a white that's slightly fuller and more complex.
In the glass
What to
look for.
Fresh, lightly oaked Chardonnay01
Chablis02
Dry Chenin Blanc03
Mineral, textured white04
Fine, dry sparkling wines05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic reds, heavily oaked whites and very aromatic or powerful wines, which risk masking the scallops' finesse and natural sweetness.
When serving
Serve the wine around 10–12 °C. A white that's too cold will seem thinner and will lose the texture you're after with scallops.