Anyone have a good wine pairing for this dish?

Seared Scallops with Warm Butter and Almonds
A rich appetizer - seared scallops, crispy prosciutto and creamy mashed potatoes are drizzled with a delicate butter sauce.

http://rouxbe.com/recipes/763/preview

I have a couple of options for this complex and richly flavoured dish. My first choice would be a Sauvignon Blanc from New Zealand with its refreshing acidity and citrusy undertones. This wine would go nicely with this dish without ever stealing the show. A Sancerre from the Loire valley would also work well with its gooseberry flavours and notes of crushed rocks. As always, a decent white dry sparkler would fit the bill as well.

I've served this a few times now with two different Cakebread wines (from Napa). Both were 2005, one is a Sauvignon Blanc and the other is a Chardonnay. Each has been a big hit and seem to pair nicely with the scallops

I've always really liked minerally whites (medium bodied chardonnays, pinot grigios) with scallops. Something about scallops goes really well with notes like flint. Though I completely agree with Kevin and Patrick on the Sauvignon Blanc -- the acid and citrussy aspects would cut the butter nicely.

A Chablis (Northern Burgundy, France) would be at the top of that list, and come to think about it, would be a great match as well.
FTI, the classic pairing for Chablis is fresh oysters on the half shell. Something about the flinty notes and the oyster shell... yumm!

Its around 13 a bottle, if you don't like to drink it, you can use it to deglaze your pan.