Tangy foods-like Scallops with Grapefruit-Onion Salad won't overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.

Ingredients:  

1. 4 small ruby red grapefruits (about 2 pounds total)
2. 3 tablespoons pickled cocktail onions
3. 2 tablespoons packed flat-leaf parsley leaves
4. Freshly ground pepper
5. 24 sea scallops (about 2 pounds)
6. Kosher salt
7. 1 tablespoon extra-virgin olive oil, plus more for drizzling
   
   
   Preparation: 

1. Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.
2. Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.

Make Ahead: The recipe can be prepared through Step 1, covered and refrigerated for up to 2 hours.

Suggested Pairing

Serve with a zingy Verdejo from central Spain.

Silky whites-for instance, Chardonnays from California, Chile or Australia-are delicious with fish like salmon or any kind of seafood in a lush sauce. Here are a couple of delicious recipes to try.

1. 2 sticks unsalted butter, softened  
2. 3 large garlic cloves, very finely chopped
3. 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
4. 1 1/2 teaspoons finely grated lemon zest
5. 1 teaspoon freshly squeezed lemon juice
6. 1/2 teaspoon chopped thyme leaves
7. Kosher salt and freshly ground black pepper
8. 3 pounds large shrimp-shelled and deveined, tails left on
9. 1 tablespoon thinly sliced basil leaves
10. Crusty bread, for serving
    
    
    Preparation: 

1. Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
2. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.

Make Ahead: The flavored butter can be refrigerated for up to 1 week or frozen for up to 1 month.

Serve with a full-bodied Australian Chardonnay.

Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.

1. 1/4 cup cooking oil
2. 2 onions, chopped fine
3. 4 cloves garlic, minced
4. 2 tablespoons minced fresh ginger
5. 2 tablespoons ground coriander
6. 1/4 teaspoon ground cumin
7. 1/4 teaspoon cinnamon
8. 1/8 teaspoon cayenne
9. 1/8 teaspoon turmeric
10. 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
11. 2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
12. 1/2 cup water
13. 1 1/4 teaspoons salt
14. 1 1/2 pounds large shrimp, shelled
15. 3/4 cup chopped cilantro
16. Lime wedges, for serving
    
    
    Preparation: 

1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3. Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.

Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.