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Butter Lettuce & Arugula Salad with Seared Scallops

Butter Lettuce & Arugula Salad with Seared Scallops

Perfect golden-brown scallops to accompany your favorite salad

Recipe by: Gabrielle

Serves: 4-6

Wine Pairing:  Pietro Family Cellars Chardonnay Oak Knoll District Napa Valley 2014

TOTAL TIME: 15 minutes


  • 1 Head Butter Lettuce
  • 2 Bunches Arugula, or 1 Bag Pre-washed
  • 18 Medium-sized Fresh Scallops
  • ½ Cup Parmesan Reggiano Cheese, Shaved (Use Potato Peeler)
  • ¼ Cup Champagne Vinegar
  • 2 Tbsp. Grapeseed Oil
  • 2 Tbsp. Salted Butter
  • ¾ Cup GC Napa Valley Buttery Extra Virgin Olive Oil
  • 1 Garlic Clove, Finely Chopped
  • 1 Tsp. Dijon Mustard
  • 1 Tsp. GC Napa Valley Meyer Lemon Honey
  • ½ Tsp. GC Napa Valley Chardonnay Sea Salt
  • ½ Tsp. GC Napa Valley Meyer Lemon Tellicherry Pepper


Dressing & Salad

  1. Whisk together vinegar, garlic, Dijon mustard, Meyer Lemon Honey, and Meyer Lemon Pepper in a large mixing bowl. Slowly whisk in Buttery Extra Virgin Olive Oil until emulsified. (If you have a blender/food processor you can combine all ingredients until emulsified)
  2. Separate lettuce leaves by tearing larger outer leaves in half, leaving small leaves intact.
  3. Wash under cold water and dry lettuce.
  4. Wash and dry arugula (can use pre-washed arugula) and mix with butter lettuce in a large mixing bowl
  5. Add and toss all salad in dressing so all leaves are coated evenly.


  1. Pat dry all scallops with a paper towel.
  2. If the scallop has a muscle on its side, remove it with a knife.
  3. Heat 2 Tbsp. Grapeseed Oil and 2 Tbsp. Salted Butter in a pan on med/high heat setting
  4. Add scallops to hot pan and cook for 1-2 minutes on each side until firm and opaque in color with a light brown sear on each side.
  5. Transfer to paper towel, finish scallops with Meyer Lemon Tellicherry Pepper, and Chardonnay Sea Salt.


Pile salad greens in the center of a 6-8” white or clear round dish. Place the lovely seared scallops to the side of the salad. Using a potato peeler, shave (4-5) ½” thin slices of Parmesan Reggiano over the top of the salad.
This salad is full of fresh flavors!

Optional: Accompany with the Toasted Estate Extra Virgin Olive Oil Olio Nuovo.

This can be a lovely lunch entrée as well.


  • 1 Head Butter lettuce
  • 2 Bunches arugula, or 1 bag pre-washed
  • Bottle of Champagne vinegar (Need 1/4 Cup)
  • 1 Head Garlic (Need 1 clove)
  • Jar of Dijon mustard (Need 1 Tsp.)
  • GC Napa Valley Meyer Lemon Honey
  • GC Napa Valley Chardonnay Sea Salt
  • GC Napa Valley Meyer Lemon Pepper
  • 18 Medium-sized Fresh Scallops - ask fishmonger to remove any side muscle
  • 4 Oz. Whole Piece Fresh Parmesan Cheese (Need Shaved 1/2 Cup)
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