Seafood covers a wide range, and the wine should follow the cooking more than the creature. The broad rule is simple: the more delicate the dish, the crisper and less oaked the wine.
A working guide
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Raw, or lightly dressed — sashimi, ceviche, oysters. High acid, no oak: Muscadet, Chablis or Blanc de Blancs Champagne.
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Steamed or poached white fish — delicate and clean. Picpoul, Vermentino or a dry Riesling.
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Grilled or barbecued — char adds weight, so a fuller white works, and an oily fish such as tuna or salmon will even take a light Pinot Noir.
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Fried — batter and oil want bubbles. Champagne, Crémant or a dry sparkling wine cuts straight through it.
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Rich sauces and butter — lobster thermidor, scallops in cream. An oaked Chardonnay or white Burgundy has the weight to keep up.
The one consistent warning: tannic red wine and seafood is the classic mismatch. Tannin reacts with fish oils and turns metallic.
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