I always had a belief that seafood tasted great with white wine, as both are acidic in nature. I still believe in that pairing.
This time it is preparing the sauce with white wine,shallots, onions and parsley in before pouring it over sauteed scallops. Deanne keeps the flavors simple enough; that is she hasn’t added any strong flavors to sea scallops which might have replaced the sting of white wine.
