[RECIPE + PAIRING] What to Drink With Summer Scallops

Photo: Tamarind Knutson

Nothing screams summer louder than al fresco dining, and here in Minnesota, the patio vibes are buzzing like live wires! After five months of winter, we take good weather VERY seriously. Now that it’s June, EVERYTHING must happen outdoors! And that means eating and drinking too.

I like a quick seafood situation paired to a little white wine and a setting sun. And lucky for me, two of our Sip Better wine club members, Mark and Tamarind (follow them at @honeysadventures), make a killer sea scallop dish that I plan on whipping up multiple times this summer (recipe below).

The only thing that truly makes this dish better is a glass of Domaine des Homs Viognier, a pretty little white wine from France with a gorgeously round mouthfeel that plays well with the freshness of this meal. And bonus--this wine is under $20! Splash it into a Bordeaux glass and have yourself a very good time outside.



From Mark and Tamara Knutson | Serves 4


4 ears of fresh sweet corn, shucked

1 pound of sea scallops (dry packed)

1 red bell pepper

1 Vidalia onion

12 (about)  shishito peppers

2 tablespoons of fresh dill


- Bring sea scallops to room temperature.

- Cut the corn off of the ears.

- Dice the red pepper and onion.

- Thinly slice the shishito peppers.

- Lightly chop the dill.

- Melt half a tablespoon of butter in a sauté pan. Lightly sauté the corn, peppers, onions, and most of the dill (just until heated through).

- In another skillet, heat a tablespoon of butter. Sear the scallops for 3 minutes on one side. Then flip each scallop over and cook for another 30 seconds. You can also use a quick-read thermometer to heat the scallops to an internal temperature of 130 degrees.

- Season the scallops with salt and pepper. Serve atop your sautéed veggies, garnish with more dill and crack the wine, friend!

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