Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Sautéed scallops with sweet spices

Photo de jordanmit09 (CC BY 2.0)
https://www.flickr.com/photos/jordansorensen/3771425166/

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Synonyms

  • Pan-fried scallops with mild spices
  • Pan-fried scallops with sweet spices
  • Pan-roasted scallops with mild spices
  • Pan-roasted scallops with sweet spices
  • Pan-seared scallops with mild spices
  • Pan-seared scallops with sweet spices
  • Sautéed scallops with mild spices
  • Sautéed scallops with sweet spices
  • Seared scallops with mild spices

See also:

  • Coquilles Saint-Jacques à la poêle

This dish pairs well with 4 drinks :

Amber ale

Amber ale
Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if unpasteurized, 6 to 9 months if pasteurized.
>dish info

Palette blanc

Palette blanc
Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 8 years old.
>dish info

Pessac-Léognan blanc

Pessac-Léognan blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old and more for a classed growth.
>dish info