Chardonnay

• Chardonnay is an excellent choice with seafood and scallops in particular. Chardonnay is a full-bodied white wine but does not drown out the taste of scallops. Some chardonnays are light and crisper than others. Lighter chardonnays are not recommended for pork, but heavier ones complement pork dishes nicely.
  
  

Sauvignon Blanc

• Sauvignon blanc is recommended for shellfish and other seafood. Sauvignon blanc is a light bodied wine, with a dry rather than sweet attribute. It is acidic, meaning it stimulates the palate. Sauvignon blanc can be paired with grilled pork as well.
  
  

Chenin Blanc

• Chenin blanc is a medium-bodied wine with crisp tones. It is a good all-purpose wine, and will compliment both shellfish and pork. As with all white wines, be careful of the date. If its too old, you could end up opening a bottle of vinegar or sherry. Up to five years old is a good age.
  
  

Pinot Grigio

• Pinot grigio, also spelled Pinot gris, has a medium body and is recommend for shellfish, pasta and pork. Many scallop dishes incorporate pasta, such as scallops in white sauce with linguine. Pinot grigio pairs well with white seafood dishes.