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.
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
½ c champagne vinegar
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
- 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 homogenous, continue whisking and add the lemon juice and zest.
- Serve the sauce immediately and keep warm to prevent the mixture from separating.
Arugula Salad
1 bunch arugula
10 sugar snap peas, sliced
1 large radish, thinly sliced
Meyer Vinaigrette
2 meyer lemons, zested and juiced
1/3 C Round Pond Meyer Lemon Olive Oil
2 tsp champagne vinegar
½ small shallot, minced
Salt & pepper to taste
- Whisk all ingredients together to combine and generously dress the salad ingredients.