Seared Scallops With Escarole Salad

The skillet was too hot the first time I tried searing scallops, and they stuck like glue. I learned that night that patience and a properly heated pan make all the difference. Now, when I hear that gentle sizzle as each scallop hits the oil, I know exactly what's coming: a golden crust that shatters under your fork. This dish has become my go-to when I want to impress without spending hours in the kitchen. The pesto vinaigrette was a happy accident, born from leftover basil and a hunch that it would brighten the peppery escarole.

I made this for a small dinner party last spring, and my friend who claims she doesn't like salad went back for seconds. She said it was the vinaigrette that won her over, the way it clung to the escarole without drowning it. The scallops were gone before I even sat down. There's something about the combination of textures and that hit of lemon that makes people forget they're eating something healthy.

Ingredients

• 16 large sea scallops, patted dry: Dry-packed scallops are your best friend here, they sear beautifully without releasing excess water, and patting them bone-dry with paper towels is the secret to that restaurant-quality crust.
• 1 tablespoon olive oil: Use a high-quality olive oil with a high smoke point for searing, it should shimmer but not smoke when you add the scallops.
• Salt and freshly ground black pepper, to taste: Season generously right before searing, the seasoning helps form the crust and brings out the natural sweetness of the scallops.
• 1 large head escarole, washed and torn into bite-size pieces: Escarole has a pleasant bitterness that stands up to the rich pesto, but if you can't find it, arugula or mixed greens work well too.
• 1 cup cherry tomatoes, halved: These add a pop of color and a burst of juicy sweetness that balances the peppery greens.
• 1/2 small red onion, thinly sliced: Slice these as thin as you can, they add a sharp bite that mellows slightly when tossed with the vinaigrette.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to shave thin ribbons, they melt slightly from the warmth of the scallops and add a nutty, salty richness.
• 1/4 cup toasted pine nuts: Toasting them for a few minutes in a dry skillet brings out their buttery flavor and adds a satisfying crunch.
• 1/4 cup prepared basil pesto: Homemade pesto is wonderful, but a good store-bought version saves time and still delivers big flavor.
• 2 tablespoons fresh lemon juice: Freshly squeezed is key, it brightens the pesto and cuts through the richness of the oil and cheese.
• 3 tablespoons extra virgin olive oil: This thins the pesto into a pourable vinaigrette and adds a fruity, grassy note.
• 1 teaspoon honey: Just a touch balances the acidity of the lemon and rounds out the flavors.

Instructions

Whisk the vinaigrette:

In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until smooth and emulsified. Taste and adjust with salt and pepper, remembering that pesto is already salty.

Build the salad:

In a large bowl, toss the escarole, cherry tomatoes, and red onion with about half the vinaigrette, just enough to lightly coat the leaves. Scatter the Parmesan shavings and toasted pine nuts on top.

Sear the scallops:

Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. Season the scallops on both sides with salt and pepper, then lay them in the pan in a single layer without crowding, searing undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until just opaque in the center.

Plate and serve:

Divide the dressed salad among 4 plates, top each with 4 scallops, and drizzle with the remaining pesto vinaigrette. Serve immediately while the scallops are still warm and the salad is crisp.

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One evening, I served this to my brother who usually orders steak everywhere he goes. He finished his plate in silence, then looked up and asked for the recipe. That's when I knew this dish had something special, it turns seafood skeptics into believers. The way the warm scallops barely wilt the greens, and the vinaigrette pools at the bottom of the plate for dipping, it all just works.

Choosing the Best Scallops

Look for scallops labeled dry-packed, which means they haven't been treated with chemicals that add water weight. They should smell sweet and oceanic, never fishy or sour. At the store, I always ask the person behind the counter when they arrived, fresher is always better. If the scallops look shiny and wet, pat them thoroughly with paper towels before cooking. Sometimes I even let them sit uncovered in the fridge for an hour to dry out the surface even more.

Making the Vinaigrette Shine

The pesto vinaigrette is what ties this whole dish together, and it's endlessly adaptable. If your pesto is thick, add the olive oil slowly while whisking to keep it from separating. A tiny drizzle of warm water can help it emulsify if it looks broken. I've made this with sun-dried tomato pesto when I had it on hand, and it was just as good. Taste as you go, some pestos are saltier or more garlicky than others, and the lemon juice should brighten without overwhelming.

Serving and Pairing Ideas

This dish is elegant enough for a date night but easy enough for a Tuesday. I love serving it with crusty bread to soak up the vinaigrette, or alongside a simple risotto if I'm feeling ambitious. A crisp Sauvignon Blanc or Pinot Grigio is perfect, the acidity echoes the lemon and doesn't compete with the scallops. If you're feeding a crowd, double the recipe and arrange everything on a big platter for a stunning presentation.

• Substitute arugula or baby spinach if escarole isn't available at your market.
• Toast the pine nuts in a dry skillet over medium heat, watching closely so they don't burn.
• Leftover vinaigrette keeps in the fridge for up to three days and is wonderful on grilled chicken or roasted vegetables.

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This recipe reminds me that elegance doesn't require complexity, just good ingredients and a little attention. I hope it becomes one of those dishes you turn to when you want to feel like a chef without the stress.

Recipe FAQs

→ How do I get a perfect golden crust on scallops?

Pat scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, heat your pan until the oil is shimmering, and resist the urge to move them while searing for 2-3 minutes per side.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed baby greens, or even butter lettuce work well. Choose greens that will 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 sweet scallops and herbaceous pesto beautifully. Look for wines with bright acidity to match the lemon in the vinaigrette.

→ How can I tell when scallops are properly cooked?

Scallops are done when they're opaque in the center and have a firm yet tender texture. They should reach an internal temperature of 115-120°F and will continue cooking slightly after removal from heat.

→ Can I make the pesto vinaigrette ahead of time?

Yes, whisk together the vinaigrette up to 2 days in advance and store it in the refrigerator. Give it a good whisk before using, as the oil may separate during storage.

→ What if I can't find dry-packed scallops?

If only wet-packed scallops are available, rinse them thoroughly and pat extremely dry with paper towels. Let them sit on a paper towel-lined plate in the refrigerator for 30 minutes before cooking to remove excess moisture.