Scallops are some of the most delicate and versatile shellfish, beloved by chefs from different backgrounds and across cuisines. Their affinity with multiple cooking methods gives sommeliers a wide range of pairing possibilities – to be considered mindfully lest they spoil the fine balance of scallop-based dishes.
We reached out to leading sommeliers and asked for their tips on how to elevate your scallop and wine game.
Scallops – pairings to try:
Raw scallops or ceviche: Riesling, Sake
Seared scallops: Vouvray, white Rioja, Lugana, Savatiano
Baked scallops: Champagne, skin-contact Grüner Veltliner or Xarel·lo
Reds: Trousseau, St-Laurent, Zweigelt, Spätburgunder
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Matching wine with scallops is likely to lead you more towards white wines. This is due to the delicate nature of this prized ingredient and the many ways it can be approached in the kitchen – but it is also a matter of habit and tradition. There are also exciting pairing possibilities involving rosé, light red and orange wines.
With scallops, perhaps more than with any other seafood, the key thing is to understand how the cooking method changes the meat’s structure and how seasoning and accompanying sauces contribute to the overall character of the dish.
Credit: Adam Lot | Pixabay
Scallop ceviche and raw scallops
For Eugenio Egorov, head sommelier at five-star London hotel The Stafford, it’s important to underscore the aromatic delicacy of raw scallops, without obscuring it. If served raw, Egorov therefore favours a New World, bone-dry Riesling which, he says, ‘adds lifting acid alongside delicate aromas’ that don’t overpower the main ingredient. But if there’s a citrus, acidic element to the dish, in a ceviche or carpaccio for example, ‘an off-dry version, such as a Mosel Kabinett will be a good option,’ complementing the zesty acid with more luscious aromas. He mentions Henschke’s Peggy’s Hill Eden Valley Riesling and JJ Prüm’s Wehlener Sonnenhur, as his go-to options.
However, for Egorov, the ideal companion to raw scallops is Junmai Daiginjo Sake. ‘It’s just a perfect match; the sake’s umami really underscores the structure of the scallop,’ he explains. The premium sake category, with a minimum milling ratio of 50%, is known for its purity of flavour and delicate framework. A slight, subtle oiliness also helps underscore the scallops delicate, buttery fleshiness.
Seared scallops
Searing scallops, especially with butter (simply salted or flavoured with garlic and/or herbs), can create delicious caramelised flavours while keeping the fresh delicacy of the inside. Seared iterations lend themselves to more complex wine partners – with the caveat that these should never obscure the purity of the scallops’ meat.
This calls for a good balance between acidity and weight, imparted either by oak or lees ageing. ‘A Muscadet with some time on the lees, for body and structure, is a great option,’ says Egorov. ‘And if the [seared] scallops are served with a sauce – so there’s the sauce’s flavour adding to the smokiness – I’d recommend a fresh non-oxidative white Rioja. Among my favourites is the Remírez de Ganuza Blanco Reserva.’ He also suggests looking across the Mediterranean for a Greek Savatiano, which offers an ideal combination of flavour, weight and body.
For Melania Bellesini, head sommelier at The Fat Duck, the pairing exercise is more complex. ‘We serve seared scallop alongside a tartare. So the wine needs to complement both the smokiness and the creaminess of the dish.’ She hones in on the different possible garnishes (hazelnut, seaweed, white chocolate) to decide on the best pairing companion. If saltiness and/or nuttiness dominate she goes for an ‘off-dry Riesling with a bit of age to round off the acidity’ (Donnhoff Kabinett is a go-to option). If, on the other hand, the dish gives toasted flavours centre stage then Bellesini will opt for…
Source : https://www.decanter.com.master.public.keystone-prod-eks-euw1.futureplc.engineering/learn/food/wines-with-scallops-423851/
