Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Scallops with melted butter and parsley

Photo de Yanay Rosen (CC0 1.0)
https://www.flickr.com/photos/187878392@N04/53238228994/

Shellfish and Seafood

Scallops with melted butter and parsley

Synonyms

  • Scallops with drawn butter and parsley
  • Scallops with melted parsley butter

See also:

  • Coquilles Saint-Jacques au beurre

This dish pairs well with 5 drinks :

Graves blanc

Graves blanc
Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
>dish info

Jurançon sec

Jurançon sec
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
>dish info

Meursault blanc

Meursault blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 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