I'll try to be nice and not criticize people who say they don't drink white wine -- that just leaves more Grand Cru Burgundy for me
Do you think they'd try a Rose Champagne? Champagne pairs well with seafood and the roses have an extra dose of Pinot Noir added, which would be my second choice. The earthiness of peas is a good match for Burgundy. Bacon and or mushrooms would also help to tie it all together.