Seared Scallops With Escarole Salad (Printable View)

Golden seared scallops with crisp escarole and vibrant pesto vinaigrette. Elegant simplicity in 30 minutes.

# Ingredient List:

→ 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:

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 approximately 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 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 salad among 4 plates. Top each with 4 scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Tips:

01 -
  • The scallops develop a golden crust that tastes like sweet, buttery perfection without any fuss or fancy technique.
  • The pesto vinaigrette pulls double duty as both salad dressing and finishing drizzle, giving you restaurant flavor with almost no extra effort.
  • Everything comes together in less time than it takes to decide what to watch on TV, making it perfect for weeknights that deserve something special.
  • The combination of crisp escarole and tender scallops feels fancy enough to impress anyone, yet simple enough that you will not break a sweat.
02 -
  • Scallops must be truly dry before they hit the pan, I learned this the hard way after a batch steamed instead of seared and turned rubbery.
  • Do not move the scallops once they are in the pan, patience is what creates that gorgeous crust and any poking or shifting will ruin it.
  • If your skillet is not big enough for all the scallops without crowding, cook them in two batches so each one gets proper contact with the heat.
03 -
  • Let the scallops sit at room temperature for about ten minutes before cooking so they sear evenly instead of staying cold in the center.
  • Save any leftover vinaigrette in a jar in the fridge, it is incredible on roasted vegetables, grilled chicken, or even as a dip for bread.
  • If you are nervous about overcooking the scallops, pull them off the heat when they are still slightly translucent in the very center because they will keep cooking from residual heat.
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