The Versatility of Champagne

We have been drinking our fair share of Champagne this past winter and spring. We typically pair Champagne with appetizer courses and one of the ultimate pairings that we can think of is fresh shucked oysters. We are very fortunate to live along the Connecticut shoreline where oysters are making a wonderful, decadent, and tasty resurgence.
However, we are learning about the versatility of Champagne and how it can be paired. For example, we had this Laherte Feres with pasta. I blogged about Paul Bara Bouzy Réserve Brut Champagne being perfect with lavender goat cheese and surprisingly, Point Reyes blue cheese topped with fig jam or honey.
Recently, we had this Vilmart & Co. Champagne.

We paired the Champagne with sushi and scallops, a quick and easy dinner after coming home from the vineyard. My husband seared the scallops with a little trick of soaking it in milk for an hour before searing. What do you think of the color and crust? It was delicious! I am still trying to perfect my sushi making.