Can I use red wine instead of white wine for chicken scallops?
I would avoid using red wine in a recipe that calls for white. Whites and Reds taste different, so you should expect a switch from white to red to be reflected in the finished dish. And, it will also change the color/presentation.
I was taught that white wine can be substituted with water and vinegar mixed in equal amounts, along with a small amount of sugar in recipes. I think they taste better with the vinegar/sugar combo than with actual white wine. Here's why: When you add alcohol to a recipe that is cooked, the heat evaporates the alcohol. In the case of white wine, the remaining flavor is tangy and tart. When you use vinegar/sugar in your recipe as a substitute for the wine, your recipe tastes like there is wine in it.  Now, we know that white wine isn't made from vinegar and sugar - so there isn't any alcohol in finished dish. It just has a flavor similar to the white wine. Whether you are out of white wine, or prefer to cook without alcohol, (and IMHO) the best substitution is vinegar and sugar.