SCALLOPS

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• BURGUNDY, WHITE, ESP. WITH RICHER (e.g., braised) PREPARATIONS
• CHAMPAGNE, ESP. BLANC DE BLANCS, AND ESP. WITH STEAMED SCALLOPS
• CHARDONNAY, ESP. WITH GRILLED OR SAUTEED SCALLOPS
• RIESLING, DRY OR MEDIUM-DRY, ESP. WITH SAUTEED SCALLOPS
• SAUVIGNON BLANC, ESP. WITH BAKED OR ROASTED SCALLOPS
• Bordeaux, white
• Chablis Grand Cru, esp. with bay scallops
• Gruner Veltliner
• Pinot Blanc
• Pinot Grigio / Pinot Gris
• Soave, esp. Classico
• Viognier
• Vouvray, esp. demi-sec, esp. with baked or roasted scallops
• sparkling wine
• Beer
• Chateauneuf-du-Pape, white
• Chenin Blanc
• Pouilly-Fuisse
• cocktails made with brandy, gin, Pernod, or vermouth
• lemon- or lime-flavored drinks (e.g., lemonade, sparkling water with lime)
• slightly sweet wine
• tea, Bao Jong oolong