Seared Scallops With Escarole Salad (Print View)

Plump golden scallops with crisp escarole and vibrant pesto vinaigrette. Elegant yet simple in just 30 minutes.

# Components:

→ Scallops

01 - 16 large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Escarole Salad

04 - 1 large head escarole, washed and torn into bite-size pieces
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup shaved Parmesan cheese
08 - 1/4 cup toasted pine nuts

→ Pesto Vinaigrette

09 - 1/4 cup prepared basil pesto
10 - 2 tablespoons fresh lemon juice
11 - 3 tablespoons extra virgin olive oil
12 - 1 teaspoon honey
13 - Salt and pepper to taste

# Directions:

01 - In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey. Season with salt and pepper. Set aside.
02 - In a large bowl, combine escarole, cherry tomatoes, and red onion. Drizzle with approximately half of the pesto vinaigrette and toss gently to coat. Top with shaved Parmesan and pine nuts.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season scallops on both sides with salt and pepper. When the oil is hot and shimmering, add scallops in a single layer. Sear without moving for 2 to 3 minutes until golden brown. Flip and cook for another 1 to 2 minutes until just opaque in the center. Do not overcook.
04 - Divide the salad among 4 plates. Top each with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in the time it takes to pour a glass of wine.
  • The pesto vinaigrette does all the heavy lifting—bright, herbal, and it ties everything together without needing extra fussing.
  • Escarole has this wonderful bitter edge that makes the sweetness of the scallops and tomatoes sing even louder.
02 -
  • The moment you put a scallop in the pan, resist every urge to move it or flip it early—that golden crust is building, and poking at it will ruin the whole effect.
  • Wet scallops will steam instead of sear, so genuinely pat them dry and use a paper towel to get them as close to bone-dry as possible before they hit the oil.
  • The vinaigrette can be made up to a few hours ahead, but don't dress the salad until you're ready to plate—escarole holds up better than most greens, but there's a limit to how long it can sit.
03 -
  • Buy scallops from a fishmonger you trust rather than the grocery store seafood case—the quality difference is real, and it shows up immediately when you cook them.
  • Make the pesto vinaigrette in a mason jar and shake it to emulsify rather than whisking in a bowl; it comes together faster and you can store any leftovers right in the same jar.
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