Seared Scallops With Escarole Salad (Print version)

Golden scallops paired with crisp escarole and vibrant pesto vinaigrette. Ready 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

# Directions:

01 - In a small bowl, whisk together the basil pesto, fresh lemon juice, extra virgin olive oil, and honey. Season with salt and pepper to taste. Set aside.
02 - In a large bowl, combine torn escarole, halved cherry tomatoes, and thinly sliced red onion. Drizzle with approximately half of the prepared pesto vinaigrette and toss gently to coat. Top with shaved Parmesan cheese and toasted 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 escarole salad among 4 plates. Top each portion with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It looks like something from a fancy restaurant but comes together in just 30 minutes on a weeknight.
  • The pesto vinaigrette does double duty, adding richness to the salad and a glossy finish to the scallops.
  • Every bite has contrast: sweet scallops, bitter greens, nutty Parmesan, and bright citrus.
  • You can prep the salad and vinaigrette ahead, leaving only a quick sear before serving.
02 -
  • Do not move the scallops once they hit the pan, patience gives you that coveted golden crust.
  • Overcooking scallops by even a minute turns them rubbery, pull them off the heat as soon as they turn opaque.
  • If your scallops release a lot of liquid, they were likely wet-packed, next time ask for dry-packed at the seafood counter.
  • Make sure your pan is hot enough before adding the scallops, a properly heated pan prevents sticking and ensures even browning.
03 -
  • Let the scallops come to room temperature for 10 minutes before searing, it helps them cook evenly.
  • If you don't have a nonstick skillet, a well-seasoned cast iron works beautifully and gives an even better crust.
  • Save a little vinaigrette to drizzle over the scallops right before serving, it adds a glossy finish and extra flavor.
  • For a deeper flavor, add a pinch of red pepper flakes to the vinaigrette.
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