How to Make Beurre Blanc & Scallops with Crispy Ham Gelson's

Ingredients

• ½ cup dry white wine
• ¼ cup white wine vinegar
• 2 Tbsp minced shallots
• ½ tsp black peppercorns
• ¼ cup heavy whipping cream
• Kosher salt, to taste
• 2 sticks unsalted butter, cubed and cold
• Beurre blanc (see above)
• 8 large scallops
• 4 slices serrano ham, sliced in half lengthwise
• 1 cup loosely packed baby arugula
• 1 mandarin orange, peeled and separated into segments
• 1 Tbsp mandarin orange juice
• 2 Tbsp pomegranate seeds
• ½ tsp extra-virgin olive oil
• Pinch black pepper
• 2 Tbsp grapeseed oil
• 2 Tbsp butter