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

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.