What to Drink with Local Bay Scallops

November marks the beginning of bay scallop season, and what a delicious season it is! Seared, poached, or breaded, there’s no going wrong with these little mollusks. And there is one question on the minds of the folks stopping by Park Place – What wine pairs best with scallops? We’ve scoured the internet for the most delicious scallop recipes, and surveyed our sommeliers and staff to find the most delicious wine pairings.

Whether you’re searching for a wine to cook with, drink, or both we’ve got some recommendations that will blow you (and your scallops) out of the water! And don’t forget to check out the mouthwatering recipe at the bottom of this post!

Chris Miller –  Sommelier

What wines will you be pairing with your scallops this season?

C– Depends on the preparation, however Chardonnay is best and one with crisp acidity and gently oak. Also Sauvignon Blanc is very good. And personally I love a nice dry Alsace Riesling, but that’s a bit off the classic match.

Any specific wines come to mind?

C-As for specific wines… Chablis would be top of my list. For domestic, a French-style Chardonnay from Oregon is a delicious choice. 

What about something outside the box, for someone feeling a bit more adventurous?

C– Off beaten path…our  Pecorino – An obscure, indigenous grape from southern Italy. Its bright, ripe citrus and savory bitter-almond finish perfectly compliment the scallop’s rich, buttery texture.

Do you have any advice for someone who is using the wine to cook as well as drink?

C– For cooking, I stay away from oak aged wines and any time I have sparkling wine left over, that’s the first thing I use.

Ambrose Havey – Wine Buyer

What wines will you be pairing with your scallops this season?

A- White wines, particularly any that are not too rich or buttery. Clean crisp whites that have a good dose of acidity tend to go the best with scallops. Definitely chardonnays and sauvignon blancs.

Any specific wines that come to mind?

A– The Macari Sauvignon Blanc is delicious. It proves the saying, “what grows together, goes together.”

What about something outside the box, for someone feeling a bit more adventurous?

A– I might go for a New Zealand Pinot Gris. Even if they are made without a lot of acidity there is a  unique coastal salinity. It’s pretty  unusual too, because the majority of New Zealand exports tend to be Sauvignon Blancs. But they do amazing Pinot Gris in small production.

Do you have any advice for someone who is using the wine to cook as well as drink?

A– I would pick something less expensive for cooking. A South African Chenin Blanc comes to mind. It is crisp, clean, and a crowd pleaser. Great for summertime parties, but the minerality makes it perfect for cooking too!

Lisa Schock –  Sommelier

What wines will you be pairing with your scallops this season?

L– The varietals I would be likely to choose are Verdicchio, Sauvignon Blanc, and Chenin Blanc. They all contain citrus notes and are bright and lively- all components that complement scallop recipes.

What about something outside the box, for someone feeling a bit more adventurous?

L– Albarinos are great!  

Do you have any advice for someone who is using the wine to cook as well as drink?

L– To cook I would just use an inexpensive Sauvignon Blanc, for its citrus quality. It’s like a squeeze of lemon in the form of wine.

So the experts agree– whites tend to be the way to go when it comes to scallops, but their varying preferences guarantee a perfect pairing for everyone’s tastes. But how exactly should you prepare these scallops?

A good recipe for Local Bay Scallops, Courtesy of Whole Foods

Ingredients

1/2 cup chicken broth
1/4 cup white wine
1/2 lemon, juiced
1 tbsp minced shallot
1 clove garlic, minced
1/4 cup butter
1 lb scallops
1 tbsp olive oil
salt and pepper to taste

Directions

1 – Preheat the oven broiler.
2 – In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic.              Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
3 – Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
4 – Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Enjoy!

Many of the varietals mentioned are available at a wide variety of price points. With such a breadth of tasty wines to choose from, perhaps you will be inspired to do your own tasting. If so, do let us know which wines YOU like best. You can comment right back here on our blog, on Facebook or in the store.  We are excited to hear your opinions! We also deliver locally, to East Hampton, Wainscot,  Bridgehampton, Sag Harbor, and Montauk.

—Lisa Schock