Seared Scallops with Meyer Lemon Beurre Blanc and Arugula Salad

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.


  • 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

¼ C 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

  • 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.

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