Some wines go well with all shellfish. These are dry whites like Sauvignon Blanc, Spain’s Albariño (which is the same grape as Portugal’s Alvarinho), and Riesling – but you want a light Riesling here, not a mature petroleum one or it will smother the delicate taste of shellfish.
Light dry Rosés also pair well too – again try one from the south of France.
Perfect matches here are the Loire’s Muscadet, a crisp Chablis or a nice dry Champagne.
A crisp, dry and refreshing Sauvignon Blanc, perhaps one from the Loire like a Sancerre or Pouilly-Fumé, or go for Muscadet again.
However, if the seafood is in a creamy sauce, then pair it with something to compliment the buttery flavours like a Chardonnay that has seen a little oak or a Pinot Gris.
Scallops are an extremely rich seafood that have a certain sweetness in flavour. Try a full bodied Chardonnay or one of the exotic blends from the south of France containing Chardonnay blended with Viognier, or a white Rhône blend.