Save to Pinterest The skillet was too hot the first time I tried searing scallops, and they stuck like glue, tearing apart when I tried to flip them. I learned that night that patience beats panic every time. Now, when I hear that gentle sizzle and see the edges just begin to turn opaque, I know to wait. These scallops paired with crisp escarole and a bright pesto vinaigrette have become my go-to when I want something that looks impressive but doesn't keep me in the kitchen all evening.
I made this for my sister's birthday last spring, and she still talks about it. She's not usually a seafood person, but the sweetness of properly seared scallops won her over completely. We sat outside with the windows open, and the smell of toasted pine nuts drifted through the kitchen. It was one of those meals where conversation paused between bites, and I knew I'd struck gold.
Ingredients
- 16 large sea scallops, patted dry: Dry-packed scallops are worth seeking out because they sear better without releasing excess water, and patting them bone-dry with paper towels is half the battle for that golden crust.
- 1 tablespoon olive oil: Use a high-quality oil with a higher smoke point for searing, it helps the scallops develop color without burning.
- Salt and freshly ground black pepper, to taste: Season generously right before they hit the pan, this is your only chance to season the scallops themselves.
- 1 large head escarole, washed and torn into bite-size pieces: Escarole has a pleasant bitterness that balances the richness of the scallops, and its sturdy leaves hold up beautifully under the vinaigrette.
- 1 cup cherry tomatoes, halved: These add little bursts of sweetness and acidity that brighten each forkful.
- 1/2 small red onion, thinly sliced: Slice these as thin as you can manage for a sharp, crisp bite without overwhelming the salad.
- 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get thin, delicate shavings that melt slightly when they meet the warm scallops.
- 1/4 cup toasted pine nuts: Toast them in a dry skillet until fragrant and golden, watching closely because they go from perfect to burnt in seconds.
- 1/4 cup prepared basil pesto: Homemade is lovely, but a good jar from the store works perfectly and saves you precious time.
- 2 tablespoons fresh lemon juice: Freshly squeezed is essential here, it wakes up the pesto and ties the whole vinaigrette together.
- 3 tablespoons extra virgin olive oil: This loosens the pesto into a pourable dressing and adds a silky richness.
- 1 teaspoon honey: Just a touch balances the acidity and rounds out the flavors without making it sweet.
Instructions
- Whisk the vinaigrette:
- In a small bowl, combine the pesto, lemon juice, olive oil, and honey, whisking until smooth and emulsified. Taste and adjust with salt and pepper, keeping in mind the pesto and Parmesan will add their own saltiness later.
- Toss the salad:
- In a large bowl, combine the escarole, cherry tomatoes, and red onion, then drizzle with about half the pesto vinaigrette and toss gently until every leaf is lightly coated. Scatter the Parmesan shavings and toasted pine nuts over the top and set aside.
- Sear the scallops:
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers but doesn't smoke. Season the scallops on both sides with salt and pepper, then lay them in the pan in a single layer, making sure they don't touch, and let them cook undisturbed for 2 to 3 minutes until a deep golden crust forms. Flip each one gently and cook for another 1 to 2 minutes until just opaque in the center, then remove from heat immediately.
- Plate and serve:
- Divide the dressed salad among four plates, top each with four scallops, and drizzle the remaining vinaigrette over everything. Serve right away while the scallops are still warm and the salad is crisp.
Save to Pinterest One evening, I served this to a friend who'd had a long week, and she closed her eyes after the first bite and just smiled. We didn't talk much during dinner, just enjoyed the quiet and the food. That's when I realized this dish doesn't need conversation to make a moment, it creates one all on its own.
Choosing Your Scallops
Look for scallops labeled dry-packed, which means they haven't been treated with preservatives that add water weight. Wet-packed scallops release moisture as they cook, making it nearly impossible to get a good sear. Fresh scallops should smell clean and slightly sweet, never fishy or sour. If you can only find frozen, thaw them in the fridge overnight and pat them dry thoroughly before cooking.
Making It Your Own
If escarole isn't available, arugula brings a peppery bite, or mixed greens work for a milder base. You can swap the pine nuts for chopped walnuts or slivered almonds if that's what you have on hand. For a dairy-free version, skip the Parmesan and use a vegan pesto, the dish still shines. A squeeze of extra lemon over the finished plate never hurts if you love bright, acidic flavors.
Storing and Serving Tips
This dish is best enjoyed immediately, as scallops don't reheat well and the salad will wilt if dressed too far in advance. If you need to prep ahead, wash and tear the escarole, make the vinaigrette, and have your scallops patted dry and ready in the fridge. Then it's just a quick sear and toss when you're ready to serve.
- Pair this with a crisp Sauvignon Blanc or a light Pinot Grigio for a restaurant-worthy evening at home.
- Serve with crusty bread on the side to soak up any extra vinaigrette on the plate.
- Leftovers can be turned into a cold seafood salad the next day, though the scallops will be firmer.
Save to Pinterest There's something deeply satisfying about a dish this simple that tastes this elegant. I hope it becomes one of those recipes you reach for when you want to treat yourself or someone you care about without spending hours in the kitchen.
Recipe FAQs
- → 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 make sure your skillet is very hot before adding them. Don't move them once placed in the pan—let them sear undisturbed for 2-3 minutes.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed greens, or even butter lettuce work well as substitutes. Choose greens that have enough structure to hold up to the warm scallops and vinaigrette without wilting too quickly.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The acidity in these wines balances the richness of the pesto and enhances the delicate sweetness of the scallops.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk together the pesto, lemon juice, olive oil, and honey up to 2 days in advance. Store in an airtight container in the refrigerator and give it a good whisk 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 golden-brown crust on each side. They should feel slightly firm but still give a little when pressed. Typically 2-3 minutes per side is perfect.
- → What are dry-packed scallops and why are they better?
Dry-packed scallops have no added water or preservatives, unlike wet-packed scallops which are treated with a solution. Dry-packed scallops sear better, have better flavor, and don't release excess moisture that prevents proper browning.