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FAQs about scallops
For raw scallops, a good wine is dry Vermentino and Chablis. For baked scallops, try fresh Marsanne or Champagne, and for seared scallops, try full-body Pinot Gris or Chenin Blanc. Scallops go best with white wines as the reds tend to overpower seafood dishes.
It's important not to overcook scallops as the flesh can become chewy, taking away from the delicateness that represents a scallop. Cook about 2 minutes on each side for a total of 4 minutes, until golden brown.