Searing enhances the natural sweetness of the scallops, and the simple Romesco Sauce imparts a delicious, slightly smoky flavor. Tender and delicious, scallops cook quickly so be sure to follow cooking times to avoid overcooking. Pair with a full-bodied white wine such as Chenin Blanc, Chardonnay or a Pinot Gris.

Lobster is highly sought after for its mild, slightly sweet flavor and light texture. It can be found  on the menu of seafood and other high-end restaurants in a variety of ways: whole, tails, or paired with other foods.  Serve this recipe alone or with the Steak Au Poivre or your favorite steak for an extra special meal of Surf and Turf. If serving alone, pair with an oaked or unoaked Chardonnay or Champagne. For a wine that works well with both, a medium-bodied Pinot Noir is a great option as it will stand up to the beef, and not overpower the delicate flavor of the lobster.

Another restaurant favorite, this recipe with its creamy mushroom Marsala sauce is so easy to prepare you’ll be making it again and again! Pair with a full-bodied white i.e. Chardonnay or Chein Blanc or a light to medium-bodied red like Pinot Noir.