Prepare the beurre blanc: In a small saucepan over medium heat, combine all beurre blanc ingredients except salt and butter; bring to a boil. Adjust heat to medium-high and reduce mixture to about 15 mL (1 Tbsp), about 10 minutes. Strain the mixture through a fi ne sieve into a container, then add 2 pieces of cold butter. Using an immersion blender, purée until smooth. With the blender running, continue adding butter, a piece at a time, until it is all incorporated. Season to taste. Keep warm until serving.

Spread the softened butter on the cut surfaces of the lemon. Place lemon halves cut/butter side down into a very hot non-stick or cast-iron pan. Sear over high heat until lightly charred, then remove and set aside. Wipe the pan clean.

Spread the panko on a plate. Place the calamari in a large zip-close bag and use a rolling pin to flatten. Bread the calamari steaks, pressing lightly to ensure the panko adheres. Repeat for both steaks, adding more panko, if needed. Season with salt and pepper.

Heat a thin layer of avocado oil in the pan over high heat until almost smoking. Add the calamari steaks and cook on high heat until golden on one side, about 1 to 2 minutes. Flip and cook the second side until golden. Remove and serve with beurre blanc underneath, a bit of arugula on top and a charred lemon on the side. Makes 2 servings.