Tongue-drying tannins are like kryptonite to the demure scallops, so avoid even midweight reds like merlot and Spanish Rioja. In fact, most reds, with their dark fruit and spice, overpower most seafood (except oily-rich tuna or salmon).
View Recipe: Seared Scallops and Herb Butter Sauce
This month's matchmaking finds three wine strategies for seared scallops and buttery herb sauce.
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