Elegant seafood with the perfect wine accompaniment
Scallops are a noble, mild delicacy with a golden-brown crust and a juicy, buttery texture. The combination with a fine lemon and butter sauce perfectly enhances the slightly sweet and nutty flavours. But which wine goes best with this elegant dish? A mineral Chenin Blanc from the Loire with its fine acidity and subtle fruity notes is the perfect accompaniment to the gentle sea flavours of the scallops.
Which wines go best with this meal?
The scallops have a subtle sweetness and a creamy, buttery texture, which takes on slightly nutty roasted flavours when fried. The lemon and butter sauce adds freshness and elegance, so the perfect wine should have both a balancing acidity and a light fruitiness.
1. chenin blanc from the Loire (main recommendation)
➡ Why? A dry Chenin Blanc from the Loire has a distinctive minerality, fresh acidity and subtle notes of citrus fruit, apple and white flowers. These characteristics emphasise the freshness of the scallops and complement the lemon and butter sauce perfectly. ✔ Recommended region: Vouvray or Savennières, Loire, France
2nd Chardonnay without wood ageing (Chablis, France)
➡ Why? A mineral Chablis brings a cool freshness and subtle citrus notes that harmonise perfectly with the buttery sauce without overpowering the delicate flavour of the scallops. ✔ Recommended region: Chablis, Burgundy, France
3. sauvignon blanc from the Loire (Sancerre, France)
➡ Why? Its crisp acidity, citrus flavours and fine herbal notes provide a wonderful balance to the buttery scallops and give the dish an additional aromatic freshness. ✔ Recommended region: Sancerre, Loire, France
The recipe:
Pan-fried scallops with lemon and butter sauce
Cooking utensils
- 1 Cast iron or stainless steel pan
- 1 Small whisk for the sauce
- 1 Cutting board & knife
- 1 Tongs for turning the scallops
Ingredients
- 6 large scallops fresh or defrosted
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 Garlic clove finely chopped
- Juice of half a lemon
- ½ teaspoon lemon zest
- 1 teaspoon capers finely chopped
- 1 Tbsp dry white wine Chenin Blanc or Chablis
- Salt & pepper to taste
- Fresh parsley to garnish
Preparation
Prepare the scallops:
- Rinse the scallops with cold water and pat dry thoroughly with kitchen paper.
- Salt lightly and leave to rest at room temperature for 5 minutes.
Fry the scallops:
- Heat a frying pan over a medium-high heat and add the olive oil.
- Place the scallops in the hot pan and fry without moving for approx. 2 minutes until a golden brown crust forms.
- Turn, add 1 tablespoon of butter to the pan and cook for a further 1-2 minutes while the butter melts.
- Remove the scallops from the pan and leave to rest on a plate.
Prepare the lemon butter sauce:
- Sauté the garlic in the remaining butter in the pan.
- Add the capers, lemon juice, lemon zest and white wine.
- Reduce over a low heat for 1-2 minutes until the sauce thickens slightly.
- Toss the scallops briefly in the sauce, then serve.
Recommended side dishes
- Fresh baguette or ciabatta to soak up the sauce
- Lemon risotto with parmesan
- Green asparagus with almond butter
