broiled scallops

[Innkeeper]

We tend to go with sauvignon blanc from south of the Equator with most shell fish, but the other suggestions are all fine. We have found that you have to be very careful with pinot grigio, and not just settle for anyone because it is there. Two problems are that they can be flacid, and a newer one is that they can be oaked! The latter problem seems to asscoiated with PGs that the Gallo empire has a hand in such a Ecco Domani and Bella Sera.