Seared Scallops with Lemon-Herb Butter

The richness of the scallops and butter complements the wine’s depth of texture, while the citrus and herbs highlight its acidity.

Pat scallops dry and season with salt and pepper.
Heat grape seed oil in a pan over medium-high heat. Sear scallops for 2 minutes per side until golden brown.
Add butter, lemon juice, and parsley. Spoon sauce over scallops and serve immediately.