Seared Scallops With Escarole Salad (Printable)

Plump golden scallops paired with crisp escarole and vibrant pesto vinaigrette in just 30 minutes.

# What You'll Need:

→ 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

# How to Make It:

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 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 oil is hot and shimmering, add scallops in a single layer. Sear without moving for 2-3 minutes until golden brown. Flip and cook for 1-2 minutes until just opaque in the center.
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 delivers restaurant-quality results in under 30 minutes, no fancy techniques required.
  • The pesto vinaigrette brings unexpected brightness that makes the whole dish sing.
  • Scallops cook so fast you can have dinner on the table before anyone gets impatient.
  • The textures, from silky scallops to crunchy pine nuts, keep every bite interesting.
02 -
  • Scallops must be completely dry before they touch the pan, any moisture will steam them instead of searing them.
  • Resist the urge to move them around once they're in the skillet, patience is what creates that beautiful caramelized crust.
  • If your scallops have a small side muscle attached, pull it off gently before cooking, it's tough and chewy.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and ensure an even sear.
  • Don't overcrowd the pan, cook scallops in batches if necessary to maintain high heat.
  • Let scallops rest at room temperature for 10 minutes before cooking for more even results.
  • Taste your pesto before mixing the vinaigrette, some brands are saltier than others and you may need less seasoning.
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