| SOAVES | Wines often paired with scallops or risotto |
| REDS | Wines often paired with steak |
| POLLO | Spanish or Italian "chicken", served fritto, with arroz or in asado, cacciatore, paella or risotto (5) |
| SOAVE | Wine often paired with seafood or pasta |
| SAUTERNES | Wine often paired with Roquefort cheese |
| SAKE | Wine often paired with sushi |
| ONECUPRICE | *Ingredient amount in a recipe for paella or risotto |
| INDENTED | ... ordered with scallops (8) |
| LEMONBUTTER | Sauce served with scallops |
| PINK | Decorate with scallops and salmon (4) |
| VERONIQUE | French word for a dish of sole, turbot, scallops or chicken served with a creamy vermouth sauce with Muscat grapes (9) |
| SHELL | With types used as money or jewellery and studied in conchology, the calcareous exoskeleton of a conch, cowrie, triton, scallop or oyster (5) |
| SEAR | Brown the surface of, as scallops or a steak |
| SEARED | Prepared, as some scallops or tuna |
| SEAFOOD | Eg, scallops or shrimps |
| HAZELNUT | Kernel also called a filbert that can be crushed/sprinkled on pan-fried scallops or roasted carrots |
| MOTH | A lepidopteran such as a cream wave, lace border, maiden's blush, purple-bordered gold, small scallop or vestal whose scientific name, Geometridae or geometer, means "earth measurer" (4) |
| MOLLUSC | Scallop or snail, eg (7) |
| SEASHELL | Exoskeleton of a clam, periwinkle, scallop or other marine mollusc, sometimes retained by a beachcomber as a keepsake (8) |
| ASTI | Wine often served with dessert |
