Featured in our Il Pranzo Experience, this dish is the ideal dish for a romantic dinner at home—pairs well with our Estate Sauvignon Blanc.
Ingredients
Scallops
- 6 fresh scallops
- 2 tbsp canola oil
Meyer Lemon Beurre Blanc
- ½ cup champagne vinegar
- ¼ cup Estate Sauvignon Blanc
- 1 shallot (peeled and thinly sliced)
- 1 tbsp whole black peppercorns
- ½ lb butter (cubed and cold)
- 2 Meyer lemons (zested and juiced)
- Salt (to taste)
Arugula Salad
- 1 bunch arugula
- 10 sugar snap peas (sliced)
- 1 large radish (thinly sliced)
Meyer Vinaigrette
- 2 Meyer lemons (zested and juiced)
- 0.33 cup Round Pond Meyer Lemon Olive Oil
- 2 tsp champagne vinegar
- ½ small shallot (minced)
- Salt & pepper (to taste)
Directions
Scallops
Thoroughly dry off six fresh scallops on paper towels and season with salt.
In a cast iron skillet over high heat, heat 2 TBSP canola oil. Sear the scallops for about 2-3 minutes on each side until golden brown
Meyer Lemon Beurre Blanc
In a small sauce pot, combine vinegar, wine, shallot, and peppercorns. Bring to a simmer and allow the mixture to reduce in volume by half. Strain to remove solids.
In a new sauce pot, bring the vinegar reduction to a boil over medium heat.
Gradually add the cold butter, whisking constantly. The goal is to create a stable emulsion.
After all the butter is incorporated and the mixture is smooth and homogeneous, continue whisking and add the lemon juice and zest.
Serve the sauce immediately and keep warm to prevent the mixture from separating.
Meyer Vinaigrette
Whisk all ingredients together to combine and generously dress the salad ingredients.
