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Food and wine pairing

Braised scallops

Photo de Joselu Blanco (CC BY 2.0)
https://www.flickr.com/photos/silverman68/5521726717/

Shellfish and Seafood

Braised scallops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 49 drinks :

Vouvray moelleux

Vouvray moelleux
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 30 years old and more.
>dish info