A midweight white with bright acidity plays off the tangy butter sauce and briny scallops.ZEROING IN: Mollusks have long matched well with sauvignon blanc, but with its rich, herb-infused sauce, this dish works best with a heftier version of the varietal. Instead of a classic French sauvignon blanc, look past the Loire Valley and try one from New Zealand's Marlborough region. Vibrant citrus and fresh herbal aromas help tie a flavorful bow around each bite.
Giesen Estate, Sauvignon Blanc, New Zealand, 2010 ($12)
Yealands, Sauvignon Blanc, New Zealand, 2010 ($11)