Mmmm, delicious scallops

Last night I made pan-seared scallops with champagne grapes and almonds. This is a quick and simple recipe that delivers rich, sophisticated flavors without overpowering the scallops.

I paired the 2003 Mason Sauvignon Blanc, Napa Valley with the meal. It had adequate acidity and fruit, but I found it too buttery. In general, I don't want a rich, buttery wine with a rich, buttery dish. With rich seafood dishes, I want a wine that cleanses my taste buds, thereby allowing my next bite to be almost as fresh and enjoyable as the first.

So far, two out of the three dishes I've made using epicurious.com recipes have been quite good. Go internet! (Photo:Bon Appetit/Brian Leatart)