With scallops, go for simple or complex choice
For a rustic dish such as this scallops recipe, with its layers of complexity, a wine has to offer either a similar amount of complexity or a dazzling amount of freshness. This Vinho Verde from Portugal is bright and crisp, while two richer wines — a sauvignon blanc from Bordeaux and a chardonnay from the Loire Valley — will nicely up the ante on complexity.
Lemon-garlic scallops with almonds: Melt 3 tablespoons unsalted butter in a large skillet over medium-high heat. Add 2 cloves garlic, chopped; cook, 1 minute. Stir in 5 ounces slivered almonds; cook, 1 minute. Transfer to a small bowl; mix in finely grated zest of 1 lemon. Heat the skillet over high heat; add 1 pounds bay scallops, rinsed, patted dry. Brown on one side, about 2 minutes. Stir in nut mixture and juice of 1 lemon; cook, 1 minute. Season with salt. Stir 3 tablespoons chopped parsley. Serve over steamed rice. Makes: 4 servings