Library or old Chardonnay is a type of Chardonnay wine that has been aged for a significant period of time, typically several years. This aging process imparts unique flavors and characteristics to the wine, making it rich, complex, and often more mellow compared to younger Chardonnays.

When pairing food with library or old Chardonnay, consider dishes that complement and enhance its flavors. Our recipe for Pan-seared Scallops with Lemon Butter Sauce is a good pairing choice because it offers a combination of flavors that work well with the wine. The sweet and slightly briny flavor of scallops complements the richness of the wine. The lemon butter sauce adds brightness and acidity, which helps to balance the richness of both the scallops and the wine. The pan-searing method used in this recipe creates a beautiful golden crust on the scallops, adding a slightly caramelized note that pairs well with the vanilla, brioche, and toasted almond notes of an older vintage Chardonnay. This dish is also relatively simple to prepare, allowing the flavors of the scallops and the wine to shine.

(Serves 2)


  • 1 pound fresh scallops (learn how to source your seafood sustainably by visiting
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  •  4 tablespoons unsalted butter
  •  2 cloves of garlic, minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley


  1. Pat the scallops dry with paper towels and season them with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set them aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  5. Add the lemon juice and lemon zest to the skillet, stirring to combine. Cook for another minute to allow the flavors to meld.
  6. Return the scallops to the skillet and spoon the lemon butter sauce over them. Cook for an additional minute to heat the scallops through.
  7. Sprinkle the chopped parsley over the scallops and remove from heat.
  8. Serve the pan-seared scallops with the lemon butter sauce immediately.

This recipe highlights the delicate sweetness of the scallops and the richness of the lemon butter sauce, creating a perfect pairing with library  Chardonnay. Enjoy!

Learn More about Library Chardonnay