Sea Scallops on Sautéed Greens — One of Our Favorite Chardonnay Pairings

Pan Seared Sea Scallops on Sautéed Greens



  • 18 medium scallops
  • 2 teaspoons Pinot Grigio wine vinegar
  • 1 tablespoon finely chopped scallion
  • 1/3 cup extra virgin olive oil
  • Juice and zest from one lemon & wedges from a second for plating
  • 14 asparagus spears, bottoms trimmed
  • 1 large bunch arugula
  • 1 1/3 cups fresh garden or snow peas
  • 4 1/2 tablespoons unsalted butter



  • Pat dry scallops with paper towel, then salt & pepper liberally.
  • Mix vinegar, scallion, lemon juice & 1 tablespoon oil in a large bowl.
  • Slice six asparagus spears into strips and add to bowl together with arugula. Cut the remaining spears into ½ inch pieces and set aside.
  • Heat 1 tablespoon oil in a large pan over medium-high heat. Add fresh garden or snow peas and asparagus pieces, season with salt & pepper and cook for 1-2 minutes. Strain pan contents and add to bowl. Toss bowl contents.
  • Return pan to medium-high heat. After adding remaining oil, add scallops and cook on one side for 3-5 minutes, until golden brown. Remove scallops, reduce heat to low and add butter. Return scallops to pan, browned side up. Turn off heat when second side is light brown (about 1 minute) and let residual heat complete cooking.
  • Place salad on plates, top with scallops and a touch of lemon yest. Drizzle brown butter for those who wish and garnish plates with lemon wedges.