Scallops are one of the best partners for a well-made Chardonnay. They have a natural sweetness, a meaty texture that holds up in the pan, and a delicate flavor that amplifies rather than competes with the wine's citrus and acidity. Pair those qualities with fresh grapefruit and orange segments, creamy avocado, and peppery arugula in a Dijon tarragon dressing, and the combination covers the full range of what a crisp, unoaked or lightly oaked Chardonnay does best.
This dish is inspired by Beringer's Winery Exclusive Chardonnay style — a clean, energetic approach from cool Carneros fruit — and pairs beautifully with Beringer Private Reserve Chardonnay, which shares the same commitment to freshness, acidity, and fruit clarity.
At a Glance
- Dish: Seared scallops over citrus and avocado salad with Dijon tarragon dressing
- Wine Pairing: Private Reserve Chardonnay
- Serves: 4
- Total Time: ~30 minutes
- Why It Works: The wine's citrus notes mirror the fresh orange and grapefruit; its acidity lifts the richness of the scallops and avocado; the Dijon dressing echoes the wine's crisp finish
Why This Pairing Works
Beringer's winemaker Ryan Rech crafted the Winery Exclusive Chardonnay with a light oak treatment specifically to allow the aromatics of Meyer lemon and white peach to lead. That same philosophy — freshness and citrus clarity over oak weight — makes a Carneros-style Chardonnay a natural partner for a dish built around grapefruit, orange zest, and vinaigrette.
Scallops amplify the Chardonnay's texture rather than fighting it: their natural sweetness echoes the wine's ripe fruit, and their meaty richness finds balance in the wine's acidity. The arugula and Dijon add a peppery, slightly sharp edge that keeps the pairing from feeling heavy.
| Dish Element | What It Does for the Wine |
|---|---|
| Seared scallops | Sweet, rich protein that the Chardonnay's acidity complements |
| Grapefruit and orange | Citrus character that mirrors the wine's fruit profile directly |
| Orange zest | Amplifies the wine's citrus aromatics |
| Avocado | Creaminess that echoes the wine's texture |
| Arugula and Dijon dressing | Pepper and sharpness that match the wine's acidity |
Scallop and Citrus Salad
Serves: 4
Total Time: ~30 minutes
Ingredients
- 2 oranges, divided
- 1 grapefruit
- 1½ lbs large sea scallops, tendons removed
- 6 tbsp extra-virgin olive oil, divided
- 1 tsp table salt, divided
- 1 shallot, thinly sliced
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp fresh tarragon, minced
- 4 cups baby arugula
- 2 avocados, halved, pitted, and sliced ¼ inch thick
Instructions
-
Prep the Citrus
Grate one orange until you have ½ teaspoon zest; set aside. Peel both oranges and the grapefruit and separate into segments. Set aside. -
Sear the Scallops
Pat scallops completely dry with paper towels. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until just smoking. Season scallops with ¾ teaspoon salt. Sear half the scallops without moving them for about 2 minutes per side until deeply golden. Transfer to a plate and tent with foil. Repeat with remaining oil and scallops. -
Make the Dressing
In a large bowl, whisk together shallot, white wine vinegar, Dijon, tarragon, orange zest, remaining olive oil, and ¼ teaspoon salt until combined. -
Assemble
Add arugula to the dressing and toss to coat. Add citrus segments and avocado and toss gently. Divide between plates and top each portion with seared scallops. Serve immediately with lightly chilled Chardonnay.
Tip: Dry scallops are the single most important factor in getting a good sear. Any surface moisture creates steam and prevents browning. Pat them very dry immediately before cooking, and do not crowd the pan.
About the Pairing Style
Beringer's Winery Exclusive Chardonnay was produced from cool Carneros grapes with a light oak treatment to preserve the aromatics of Meyer lemon and white peach. On the palate, lively acidity supports flavors of golden delicious apple and Anjou pear through to a long, satisfying finish.
This style of Chardonnay — clean, energetic, and built for freshness — is the right companion for a seafood salad with citrus. Private Reserve Chardonnay shares the same spirit with additional richness and complexity, making it an ideal current pairing for this dish.
Frequently Asked Questions
What wine pairs best with seared scallops and citrus salad?
Crisp, citrus-forward Chardonnay is the natural partner for seared scallops in a citrus-based salad. The wine's acidity matches the grapefruit and vinaigrette; its fruit character echoes the orange segments; and its texture complements the scallops' richness without overpowering their delicate flavor. Beringer Private Reserve Chardonnay, with its lemon, stone fruit, and lightly toasted oak, is a well-matched option.
What is Carneros Chardonnay?
Carneros is a cool wine-growing region at the southern end of Napa Valley and Sonoma County, known for its marine influence from San Pablo Bay. The cooler temperatures preserve natural acidity in the grapes and produce Chardonnay with crisp, clean citrus and stone fruit flavors rather than the riper, more tropical character of warmer Napa Valley sites. Carneros Chardonnays are often described as more restrained and mineral than warm-climate versions.
What is tarragon and why is it used in the dressing?
Tarragon is a fresh herb with a distinctive anise-like, slightly sweet flavor. In a vinaigrette, it adds herbal complexity that works particularly well with seafood and white wine. Its gentle sweetness complements scallops, and its aromatic character finds common ground with the floral notes in a well-made Chardonnay.
Another great Chardonnay pairing: our Citrus-Glazed Salmon with Roasted Vegetables, also paired with Private Reserve Chardonnay.
