This sauce, which is akin to beurre blanc, contains just enough butter to make it rich but remains light enough to accommodate lemony wood sorrel. Substitution: Try sheep sorrel or cultivated sorrel. You also could use basil; the dish will taste completely different but be delicious nonetheless.Plus: More Seafood Recipes and Tips
Pair with an Albalonga, a German grape that is a cross between Riesling and Sylvaner. Wildly aromatic, this wine is sweet enough to match the scallops and temper the cayenne, and acid enough to counter the buttery sauce.