Seared Scallops With Escarole Salad (Printable)

Golden seared scallops with crisp escarole and vibrant pesto vinaigrette. Ready in 30 minutes for an elegant meal.

# 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

# Step-by-Step:

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 about 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 Advice:

01 -
  • It looks like something from a fancy restaurant but takes less time than ordering takeout.
  • The pesto vinaigrette does double duty, brightening both the salad and the scallops with almost no extra effort.
  • You get that satisfying sizzle and sear without any complicated technique or special equipment.
  • The bitterness of escarole plays perfectly against the sweetness of scallops and the richness of pesto.
02 -
  • Wet scallops will steam instead of sear, so pat them dry even if it feels excessive, then let them sit on a paper towel for a minute.
  • Do not move the scallops once they hit the pan, that gorgeous crust only forms when they sit still and make contact with the heat.
  • Overcrowding the pan drops the temperature and ruins the sear, so work in batches if your skillet isn't big enough.
03 -
  • Let the scallops come to room temperature for about 15 minutes before cooking so they sear evenly without staying cold in the center.
  • If your skillet isn't nonstick, make sure it's truly hot and well-oiled, or the scallops will stick and tear when you try to flip them.
  • Taste the vinaigrette before you dress the salad, pesto brands vary wildly in saltiness and you might need to adjust the lemon or honey.
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