Pin it I was standing at the fishmonger's counter when the woman beside me asked how I planned to cook my scallops. I mumbled something about butter and garlic, and she smiled knowingly. She told me the secret was a screaming hot pan and absolute stillness. That night, I followed her advice, and when those scallops released with a golden crust, I finally understood what all the fuss was about. The pesto vinaigrette came later, a happy accident when I had leftover basil sauce and no time to fuss.
The first time I made this for dinner guests, I was nervous about timing everything. I plated the salads early, and when those scallops hit the table still glistening, everyone went quiet for a moment. My friend Sarah, who usually talks through every meal, just pointed at her plate and nodded. That kind of reaction makes you want to cook this dish over and over.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Large sea scallops: Look for dry-packed scallops, which means they haven't been soaked in preservatives that prevent browning. Pat them aggressively with paper towels, even if they seem dry already.
- Olive oil for searing: You need something with a high smoke point here, so regular olive oil works better than extra virgin for the actual sear.
- Escarole: This sturdy green holds up to the vinaigrette without wilting into sad mush, and its slight bitterness is exactly what this dish needs.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing and create little pockets of sweetness.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits in the vinaigrette for a few minutes.
- Parmesan cheese: Shave it with a vegetable peeler for those delicate curls that feel fancy but take ten seconds.
- Pine nuts: Toast them in a dry skillet until fragrant, but watch them like a hawk because they go from golden to burnt in a blink.
- Basil pesto: Homemade is lovely, but a good jarred pesto saves time and still delivers all that herby, garlicky punch.
- Fresh lemon juice: This cuts through the richness of the pesto and makes the whole vinaigrette sing.
- Extra virgin olive oil: Now you can use the good stuff, it goes into the vinaigrette where you'll actually taste it.
- Honey: Just a teaspoon balances the acidity and rounds out the flavor without making anything taste sweet.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Whisk the vinaigrette:
- Combine the pesto, lemon juice, olive oil, and honey in a small bowl, whisking until it looks creamy and unified. Taste it and adjust the salt and pepper, remembering that pesto is already salty.
- Toss the salad:
- Put the torn escarole, halved tomatoes, and sliced onion in a large bowl, then drizzle half the vinaigrette over top. Toss gently with your hands so every leaf gets coated, then scatter the Parmesan and toasted pine nuts on top.
- Heat the pan:
- Get your skillet ripping hot over medium-high heat with a tablespoon of olive oil, you'll know it's ready when the oil shimmers and almost seems to dance. Season your scallops generously on both sides with salt and pepper.
- Sear without fussing:
- Lay the scallops in the pan with space between each one, then leave them completely alone for 2 to 3 minutes until they release easily and show a deep golden crust. Flip them once and cook another 1 to 2 minutes, just until they turn opaque in the center.
- Plate and drizzle:
- Divide the dressed salad among four plates and top each with four scallops. Drizzle the remaining vinaigrette over the scallops and serve immediately while everything is still warm and crisp.
Pin it There's a moment right after you flip the scallops when you peek at that caramelized crust and feel like a professional chef. I remember texting a photo to my mom, who called immediately to ask when I'd learned to cook like that. I hadn't, really, I'd just finally stopped poking at things in the pan and let the heat do its job.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Choosing the Right Scallops
The label matters more than you'd think. Dry-packed scallops are untreated and will sear beautifully, while wet-packed ones have been soaked in a phosphate solution that makes them absorb water and refuse to brown. If your scallops are sitting in milky liquid at the store, skip them. Fresh scallops should smell like the ocean, sweet and clean, never fishy or sharp. I once bought cheap scallops on sale and ended up with rubbery little discs that tasted like nothing, so now I spend the extra few dollars and never regret it.
Making the Salad Shine
Escarole can be sandy, so wash it thoroughly in a big bowl of cold water and spin it dry, or pat it with towels if you don't have a salad spinner. The bitterness is part of the charm here, but if you find it too assertive, you can substitute arugula or a mix of sturdy greens. I like to let the dressed salad sit for just a minute or two while the scallops cook, it gives the onion time to mellow and the greens time to absorb the vinaigrette. Don't toss the salad too far in advance or it will wilt, and don't skip the Parmesan and pine nuts because they add little bursts of salt and crunch that make every bite interesting.
Variations and Substitutions
You can swap the pine nuts for toasted walnuts or slivered almonds if that's what you have on hand. If you're avoiding dairy, leave off the Parmesan or use a dairy-free alternative, just know the flavor will shift slightly. Homemade pesto is wonderful if you have fresh basil, but store-bought works beautifully and saves you from dragging out the food processor. I've also made this with shrimp when scallops were too pricey, and it was equally delicious, just adjust the cooking time down to about 2 minutes per side.
- Try adding a handful of arugula to the escarole for extra peppery bite.
- A splash of white wine in the pan after searing the scallops makes an instant pan sauce if you're feeling fancy.
- Leftover vinaigrette keeps in the fridge for a few days and is amazing on roasted vegetables or grilled chicken.
Pin it This dish has become my go-to when I want to impress without stress, and every time I make it, I think of that woman at the fish counter who changed everything with one sentence. Keep the pan hot, stay patient, and you'll have restaurant-quality scallops every single time.
Common Questions
- → How do I get a perfect golden crust on scallops?
Pat the scallops completely dry with paper towels before cooking. Use a hot skillet with shimmering oil and resist the urge to move them for 2-3 minutes to develop a golden crust.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed greens, or even butter lettuce work well as substitutes. 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 while enhancing the pesto flavors.
- → How can I tell when scallops are perfectly cooked?
Scallops are done when they're golden brown on both sides and just opaque in the center. They should feel slightly firm but still have a bit of give. Overcooking makes them rubbery.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk it together up to 2 days in advance and store in the refrigerator. Let it come to room temperature and whisk again before using.
- → What are dry-packed scallops and why do they matter?
Dry-packed scallops haven't been treated with preservatives or water. They sear better and have superior flavor compared to wet-packed scallops, which release excess moisture.
