Tangy, (Sea)foodie Whites for Anne’s Scallops

wine for seafood

Photo by: Amy Fletcher ©www.aefletchers.com

Amy Fletcher, www.aefletchers.com

Every week, Mark Oldman -- wine expert, acclaimed author and lead judge of the hit series The Winemakers -- shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he'll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.

Anne Burrell’s Seared Scallops With Citrus, Arugula and Pomegranate Salad represents the best of both worlds: It's light and citrusy enough to refresh the summer palate, but it's also deeply delicious thanks to its caramelized scallops and garlic and onion accents.  These three white wines will harmonize beautifully with this sumptuous seafood salad:

Sauvignon Blanc: Because the dish is dominated by lip-smacking notes of lemon, grapefruit and pomegranate, your primary goal should be to choose a wine with a tanginess to match that in the recipe.  Sauvignon Blanc -- especially plumper versions from California and New Zealand -- will provide the citric snap that this dish deserves, while bringing enough weight to stand up to its piquant flavors.  Moreover, the wine’s famously herbal “grassy” quality in wine-speak makes it a bull's-eye choice with greens like arugula.

Chardonnay: If you stay on the lighter side of this grape -- versions from France or Italy -- you’ll get plenty of tongue-tingling zest while staying light enough to avoid overwhelming the dish the way some syrupy Chardonnays would.  Lighter Chardonnays tend to have their oak flavors in check, providing a slightly sweet complement to the caramelization of the scallops without running all over it.

Albariño: Medium-weight and crisp, this flavorful white wine is a slam dunk with sea creatures which is why I call it the ultimate “(sea)foodie” wine.   Appropriately enough, it hails from a misty, maritime region of northwest Spain where the locals like to gulp it down with scallops, sardines and octopus.  Thankfully, you don’t have to go that far for it now that it has become increasingly popular on store shelves.

Next Up

What's the Foodie's Equivalent of "No White After Labor Day"?

Though foods don't necessarily fade out of style, they do fall out of season.

Foodie New Year “Cleanse"

Here’s a week’s worth of breakfasts, lunches and dinners to jump start healthy habits in the new year.

Alex Eats: Tangy Creams

As a lover of all things dairy, I especially like sour cream, yogurt, crème fraiche and buttermilk because they add "tang” to my cooking.

Spotlight On: Scallops

Scallops are two-bite wonders that are full of flavor and freshness and often cook up in mere minutes. Browse Food Network's scallop recipes.

Prosciutto-Wrapped Scallops

What you need to know about buying and preparing scallops

Anderson Cooper: Friend, Foodie or … Both?

Let’s examine the Insta evidence.

Anne Burrell Bio

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York and studied the culinary landscape and traditions of Italy. Anne makes restaurant dishes accessible and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series Secrets of a Restaurant Chef. On her show Chef Wanted, Anne helps top restaurateurs find candidates with the right experience and creativity to become executive chefs. On Worst Cooks in America, Anne joins Tyler Florence in mentoring teams of hopeless home cooks from around the country, putting them through culinary boot camp. In 2011, Anne published her first cookbook, Cook Like a Rock Star, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on the New York Times Best Seller list. In 2013, Anne released her second cookbook, Own Your Kitchen. Growing up in upstate New York, Anne developed a passion for food and cooking at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a Michelin one-star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Upon her arrival in New York City, Anne was hired as a sous chef at Felidia, working with Lidia Bastianich. She then served as a chef at Savoy, where she cooked over an open wood fire and created flavorful menus inspired by Mediterranean countries. Here Anne developed her personal culinary style: rustic food made with pure and simple ingredients with intense flavors. Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business, serving as the executive chef at Lumi. As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

Anne Thornton Bio

As an expert pastry chef, Anne Thornton shares indulgent recipes for tantalizing treats on Dessert First With Anne Thornton. Anne demystifies and simplifies the world of pastry and dessert by showing viewers the ins and outs to no-fear baking. From flaky pastries to ice cream cake, Anne’s approachable techniques prove that any home cook can create impressive desserts. Born in San Antonio and raised in Cleveland, Anne fell in love with food at a very young age while traveling throughout Europe with her family. She spent many childhood days in the kitchen alongside her grandmother, Nonnie, who she credits as her true culinary inspiration and where she gets her passion for baking. At age eight, Anne successfully made her first pie crust, and by college, she served up Sunday supper every week to her friends on the football team. Anne graduated from Miami University in Oxford, Ohio, with degrees in finance and philosophy. Shortly after college, she lived in California, and then Chicago while working for Apple Computer, Inc. Anne left Chicago and moved to New York City to pursue her dream of becoming a chef. Soon after enrolling in the Institute of Culinary Education, Anne landed a job in culinary production where she gained behind-the-scenes media skills — a glimpse into her future at Food Network. Anne also worked as a personal chef before joining New York’s highly acclaimed restaurant, The Waverly Inn in 2006, where she honed her skills as a pastry chef and assistant general manager working under notable chef John DeLucie. In 2009, Anne made the move to the exclusive New York restaurant, Hotel Griffou, where she worked as executive pastry chef and event coordinator until June 2010. In her spare time, Anne volunteers for City Harvest’s Operation Frontline, a nutrition education and financial planning program, and also writes for LunchNYC, a project that brings nutritional information to families about their kid’s school lunches and how they can improve their diets. Besides cooking and baking, Anne enjoys sailing, writing, football, fashion, interior design and visiting organic farms. Anne currently lives in New York City.

On TV

Chopped

10am | 9c

Chopped

11am | 10c

Chopped

12pm | 11c

Chopped

1pm | 12c

BBQ Brawl

2pm | 1c

Beat Bobby Flay

3:30pm | 2:30c

Beat Bobby Flay

4:30pm | 3:30c

Beat Bobby Flay

5:30pm | 4:30c

Beat Bobby Flay

6:30pm | 5:30c

Beat Bobby Flay

7:30pm | 6:30c

Beat Bobby Flay

8:30pm | 7:30c
On Tonight
On Tonight

Beat Bobby Flay

10pm | 9c

Beat Bobby Flay

10:30pm | 9:30c

Beat Bobby Flay

11:30pm | 10:30c

Beat Bobby Flay

12:30am | 11:30c

Beat Bobby Flay

2:30am | 1:30c

Beat Bobby Flay

3:30am | 2:30c

Beat Bobby Flay

4:30am | 3:30c

Related Pages