Save There's something about the sound of a scallop hitting a hot pan that signals dinner is about to get fancy. I discovered this combination while scrolling through a cookbook at my kitchen table on a rainy Tuesday, and something about the simplicity of it grabbed me—golden scallops, bitter greens, a whisper of pesto. It felt like the kind of meal that would impress without demanding hours of my time, and honestly, that's when I knew I had to try it that same week.
I made this for my partner's parents on a spring evening when I wanted to show off without actually stressing, and watching them clean their plates while chatting happily told me everything I needed to know about whether this recipe worked. The whole meal took less time than they expected, which meant the focus stayed on conversation and the food itself rather than me being glued to the stove.
Ingredients
- 16 large sea scallops, patted dry: Dry-packed scallops are your secret weapon here—they sear beautifully without releasing too much moisture, and patting them extra dry before cooking ensures that golden crust that makes you feel like you know what you're doing.
- 1 tablespoon olive oil: This needs to be regular olive oil rather than extra virgin since you're heating it high; it'll smoke less and let your scallops brown without the oil burning.
- Salt and freshly ground black pepper: Don't skip the freshly ground part—it makes a real difference in how the seasoning tastes on something this delicate.
- 1 large head escarole, washed and torn into bite-size pieces: Escarole is slightly bitter and sturdy enough to hold up to the vinaigrette without wilting into sadness, which regular spinach might do.
- 1 cup cherry tomatoes, halved: Their natural sweetness balances the escarole's bitterness in a way that feels intentional.
- 1/2 small red onion, thinly sliced: The sharpness of raw red onion cuts through the richness of the scallops and adds a little textural snap.
- 1/2 cup shaved Parmesan cheese: Shaving it rather than grating means bigger, meatier pieces that don't disappear into the greens.
- 1/4 cup toasted pine nuts: Toasting them yourself changes everything—they become nutty and warm rather than flat, and you'll taste the difference in every bite.
- 1/4 cup prepared basil pesto: Store-bought works perfectly fine here, but if you have time, homemade pesto tastes noticeably fresher and brighter.
- 2 tablespoons fresh lemon juice: Fresh lemon brightens everything and prevents the vinaigrette from tasting heavy or one-dimensional.
- 3 tablespoons extra virgin olive oil: This goes into the vinaigrette where its flavor actually matters, so use something you enjoy tasting straight.
- 1 teaspoon honey: Just a touch rounds out the vinaigrette and makes the lemon feel less aggressive, giving the whole dressing balance.
Instructions
- Make the vinaigrette first:
- In a small bowl, whisk together the pesto, lemon juice, extra virgin olive oil, and honey, then taste and adjust the salt and pepper to your preference. Setting this aside gives the flavors time to get cozy with each other.
- Build your salad base:
- Toss the escarole, cherry tomatoes, and red onion together in a large bowl, then drizzle with about half of your vinaigrette and toss gently so everything gets coated without bruising the greens. Top with the shaved Parmesan and toasted pine nuts right before serving so they stay crispy.
- Get your pan screaming hot:
- Heat the regular olive oil in a large nonstick skillet over medium-high heat until it's shimmering and almost smoking—you need this heat to sear the scallops properly. Pat your scallops dry one more time, season both sides generously with salt and pepper, then lay them in the pan without moving them around.
- Sear without peeking:
- Let the scallops sit undisturbed for 2 to 3 minutes until the bottoms turn golden brown and develop a crust. Flip each one and cook for just 1 to 2 more minutes until the center feels barely opaque when you press it gently—overcooking them even slightly turns them rubbery, so err on the side of caution.
- Plate and finish:
- Divide the salad among four plates, top each with four scallops, drizzle with the remaining vinaigrette, and serve immediately while everything is still warm. The heat of the scallops will very slightly soften the greens, creating this perfect textural balance.
Save One evening, I made this dish and realized halfway through that I'd forgotten to pick up fresh basil for homemade pesto, so I grabbed a high-quality jar from the back of my pantry, and nobody at the table knew the difference. That's when I stopped feeling like I had to make everything from absolute scratch to have it taste good, and honestly, that shift made me cook more confidently.
Timing Matters More Than You Think
This meal only takes 30 minutes total, but most of that is prep work—washing lettuce, slicing onions, toasting nuts if you're doing it fresh. The actual cooking happens in about 10 minutes, which means you need to have everything ready before you turn on the heat under the pan. I learned this the hard way by starting to cook the scallops while still hunting for the Parmesan, which meant they sat in the pan longer than intended and turned slightly chewy.
Choosing and Storing Your Scallops
Dry-packed scallops are worth the hunt—they're kept without liquid, so they sear beautifully instead of steaming in their own moisture like wet-packed ones do. If your fishmonger has them, ask about the provenance and when they came in; fresher scallops make a noticeable difference in both texture and flavor. Buy them the same day you plan to cook, store them on a bed of ice in the coldest part of your refrigerator, and pat them dry right before they hit the pan.
Variations and Substitutions
The beauty of this dish is how flexible it is—if escarole is hard to find, arugula brings a sharper bite, or mixed spring greens work beautifully if you want something milder. You can also swap the pine nuts for toasted almonds or walnuts if you have allergies or just prefer the flavor. The pesto vinaigrette is the anchor, so keeping that consistent while playing with the salad components means you can make this feel different every time you prepare it.
- Try adding white beans or chickpeas to the salad if you want to make it more substantial and filling.
- A squeeze of fresh lemon juice right over the scallops before serving adds an extra brightness that feels special.
- If you can't eat dairy, skip the Parmesan and add extra toasted nuts for crunch instead.
Save This meal taught me that simple food done well is more impressive than complicated food done mediocrely, and it's become the dish I make when I want to feel like I'm treating myself without actually spending hours in the kitchen. Pair it with a crisp Sauvignon Blanc or light Pinot Grigio, and you've got something that feels celebratory on a random Tuesday evening.
Recipe FAQ
- → How do I get a perfect golden crust on scallops?
Pat the scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, and ensure your pan is very hot before adding them. Don't move them once they're in the pan—let them sear undisturbed for 2-3 minutes.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed baby greens, or butter lettuce all work well. Choose greens that can hold up to the vinaigrette without wilting immediately.
- → What's the difference between dry-packed and wet-packed scallops?
Dry-packed scallops are untreated and contain no added chemicals or water, making them ideal for searing. Wet-packed scallops are treated with preservatives and retain excess moisture, which prevents proper browning.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. The vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just whisk or shake well before using.
- → How do I know when scallops are properly cooked?
Scallops are done when they're just opaque in the center and have a firm but tender texture. They should reach an internal temperature of 115-120°F. Overcooking makes them rubbery, so watch them carefully.
- → What wine pairs best with this dish?
A crisp, acidic white wine works beautifully. Try Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay to complement the richness of the scallops and the bright pesto flavors.