Rinse scallops and pat dry. Melt two tablespoons of butter in a fry pan over medium heat. Sauté scallops for about 1 1/2 minutes per side, or until they are bouncy yet slightly firm. Remove scallops and place on a plate, set aside and keep warm.
Increase heat to medium-high and pour R&B Cellars Serenade in Blanc in pan to deglaze. As the wine begins to reduce, add orange, lemon, and pineapple juices. Simmer for approximately 3 minutes, or until sauce is reduced by 1/3. Add scallop juices that have collected on the plate and salt to taste. Continue to simmer until liquid is reduced by half.
Turn heat down to medium. Whisk in butter half a tablespoon at a time, stirring constantly. *If needed or desired, add heavy cream to stabilize sauce and help incorporate butter.
Plate scallops next to rice pilaf and haricot vert.