We decided to do it in courses. I took care of the scallops, just a sear in garlicky olive oil then lemon and chives for a sauce. We had a 375 of the 2007 Vincent Mothe Chablis AC, a clean and fresh Chard with no apparent oak. Fuji and Granny Smith apple, just a hint of chalk, very good acidity, not riveting but an easy drinker and nice match with the sweet scallops.
Betsy had everything prepped for the veal chops with sage leaves, with some leftover asparagus, quinoa/bean salad, and greens. These chops are grass fed, so a bit less delicate (and redder and more "beefy") . Usually I do a bigger white (Gruner anyone?) with veal chops, but these seemed to edge more towards red. I compromised with a pinkie, the 2008 Lucia Vineyards "Lucy" rose (Santa Lucia Highlands). I confess I mainly bought this because Lucy is our dog's name. Lucy the wine is a rose of Pinot Noir, outside a few top Loires not my favorite grape for pink. This is not bad, on the bigger side of rose, with rich strawberry sorbet, a hint of herbs, and a not-unpleasant bitter note on finish. I can't say I love it, but I certainly like it, and would buy again (but partly due to name, and that $1 goes to breast cancer research). I'm a sucker.

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.