Caramelized Scallops

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How about Château d'Yquem? I'm not very sure. Will it be too sweet to go with caramelized stuff? Solo, the acidity balances the sweetness quite well, but its the caramel I'm worried about.

The last time I had a Vouvray (Marc Brédif), it didn't sit very well even with the seafood. Perhaps I should have aged it a bit more. (I don't prefer Clos du Bourg Sec because of cloves.)

Or perhaps a Cremant?