A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However, not all spice or heat in a recipe comes from the same source and of course what the spice is mixed with should be considered. Scallops have a sweetness of their own and are quite a rich ingredient so it is interesting to see what he thinks is the perfect pairing for the spicy scallop recipe.

The scallops in this recipe are cut into thin, crosswise slices and then barely cooked. They are then drizzled with a classic “white butter” or beurre blanc made with Champagne instead of the traditional white wine resulting in a very elegant dish.