Save My neighbor brought home fresh scallops from the dock one Saturday morning, still cool from the ice chest. She showed me how she dried them carefully with paper towels, explaining that moisture was the enemy of a good sear. I had always been intimidated by scallops, thinking they required some kind of culinary degree, but watching her work changed everything. The sound they made hitting the hot pan, that confident sizzle, told me I was finally doing it right. That afternoon taught me more than any cookbook ever could.
I made this for my sister the night before she moved across the country. We sat at my tiny kitchen table with mismatched napkins and too much wine, and she said the scallops tasted like the coast we both grew up near. She took a photo of her plate but never posted it anywhere, which somehow made it feel more important. The escarole was slightly bitter in the best way, cutting through the richness and making every bite feel balanced. I think about that dinner every time I hear pine nuts toasting in a dry pan. Some meals just stick with you like that.
Ingredients
- Large sea scallops: Look for dry-packed scallops if you can find them, they sear so much better because they have not been soaked in preservatives that add extra moisture and prevent browning.
- Olive oil for searing: Use regular olive oil here, not extra virgin, because it has a higher smoke point and will not burn when the pan gets really hot.
- Escarole: This slightly bitter green holds up beautifully under a bold dressing and does not wilt into sad submission like delicate lettuce would.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the vinaigrette and create little pockets of sweet acidity throughout the salad.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it is paper-thin and adds just the right bite.
- Shaved Parmesan: Use a vegetable peeler to get those thin, delicate curls that melt slightly when they touch the warm scallops.
- Pine nuts: Toasting them brings out a buttery, almost creamy flavor that plays perfectly with the pesto.
- Basil pesto: Homemade is lovely, but a good jarred version works beautifully and saves you precious minutes on a busy night.
- Fresh lemon juice: This brightens the pesto and keeps the vinaigrette from feeling too heavy or one-note.
- Extra virgin olive oil: Now you want the good stuff, fruity and green, because it is going on raw and you will taste every nuance.
- Honey: Just a teaspoon rounds out the acidity and ties all the flavors together without making anything taste sweet.
Instructions
- Make the pesto vinaigrette:
- Whisk the pesto, lemon juice, olive oil, and honey together in a small bowl until it looks smooth and glossy. Taste it and add salt and pepper as needed, remembering that pesto can vary wildly in saltiness depending on the brand or recipe.
- Toss the escarole salad:
- Combine the torn escarole, halved tomatoes, and sliced onion in a large bowl, then drizzle about half the vinaigrette over everything and toss gently with your hands so the leaves get coated but not bruised. Scatter the Parmesan shavings and toasted pine nuts on top and set the bowl aside while you cook the scallops.
- Sear the scallops to golden perfection:
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers and barely starts to smoke, then season the scallops with salt and pepper and lay them in the pan with space between each one. Let them sit undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip them once and cook another 1 to 2 minutes until they are just opaque in the center but still tender.
- Plate and serve:
- Divide the dressed salad among four plates, arranging it in a loose pile rather than a tight mound. Top each portion with four scallops, drizzle the remaining vinaigrette over everything, and serve immediately while the scallops are still warm and the salad is crisp.
Save The first time I brought this dish to a potluck, someone asked if I had catered it. I laughed because I had been running late and threw it together in under half an hour, still wearing my work clothes. That is the magic of scallops, they look and taste like you spent all day in the kitchen when really you just needed a hot pan and a little confidence. Now it is my go-to whenever I want to feel like I have my life together, even when I absolutely do not. The pesto vinaigrette does so much of the work that I almost feel like I am cheating.
Choosing and Storing Scallops
Fresh scallops should smell like clean ocean air, never fishy or sour. Ask for dry-packed scallops at the counter, the wet-packed ones are treated with sodium tripolyphosphate which makes them absorb water and prevents proper browning. If you can only find wet-packed, rinse them under cold water and dry them obsessively with paper towels, pressing gently but firmly. Store them in the coldest part of your fridge and cook them the same day you buy them for the best flavor and texture. I keep mine on a plate covered loosely with plastic wrap, sitting on a bed of ice if I am not cooking them within a few hours.
Building Flavor in the Salad
Escarole has a sturdy texture and a pleasant bitterness that stands up to bold flavors without disappearing. I wash it well and spin it dry because any lingering water will dilute the vinaigrette and make everything sad and limp. The red onion should be sliced so thin you can almost see through it, which takes away some of the harsh bite and leaves just a gentle sharpness. If raw onion is too much for you, soak the slices in ice water for ten minutes and then drain them well. I learned to add the Parmesan and pine nuts at the last second so they stay crisp and do not get lost in the greens.
Serving Suggestions and Variations
This dish pairs beautifully with a crusty baguette or a simple risotto if you want to make it more filling. You can swap the escarole for arugula, spinach, or even butter lettuce if that is what you have on hand. I have also made the vinaigrette with sun-dried tomato pesto when I wanted something a little different, and it was fantastic. For a dairy-free version, skip the Parmesan and add extra pine nuts or even some sliced avocado for richness.
- Add a handful of cooked white beans to the salad for extra protein and a creamier texture.
- Grill the scallops instead of searing them if you want a smoky flavor and have the grill going anyway.
- Toss in some fresh herbs like parsley or chives right before serving for an extra pop of color and freshness.
Save This recipe has become my reminder that elegance does not require complexity. Every time I hear that first sizzle and smell the sweetness of caramelizing scallops, I remember that cooking well is mostly about paying attention and not overthinking things.
Saffron Brook Recipe Q&As
- → 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 ensure your pan is very hot before adding them. Don't move the scallops once placed in the pan—let them sear undisturbed for 2-3 minutes.
- → Can I substitute other greens for escarole?
Yes, arugula, mixed spring greens, or even baby spinach work well as alternatives. Choose greens that can hold up to the vinaigrette without wilting immediately.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The acidity cuts through the richness of the pesto while enhancing the delicate seafood flavor.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk together the vinaigrette up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good shake or whisk before using.
- → How do I know when scallops are done cooking?
Scallops are done when they're opaque in the center and have a golden-brown crust on each side. They should feel slightly firm but still have a bit of give. Typically 2-3 minutes per side is perfect.
- → What should I do if my scallops are wet?
Place them on paper towels and pat dry thoroughly. Let them sit at room temperature for 10-15 minutes before cooking. This removes excess moisture and ensures proper searing.