Pin it I bought scallops on a whim one Thursday after work, no real plan except that they looked impossibly fresh behind the glass. At home, I realized I had a jar of pesto in the fridge and a head of escarole I'd been meaning to use. What started as pantry roulette turned into one of those meals that makes you feel like you know what you're doing in the kitchen. The scallops seared up with that restaurant-worthy crust, and the pesto vinaigrette pulled everything together in a way that felt both accidental and genius.
The first time I made this for friends, I was nervous about the scallops. I'd seared them alone before, but never with an audience. One friend stood at the stove with me, glass of wine in hand, and when I flipped those scallops to reveal the golden crust, she actually gasped. It's funny how a little sound like that can make you feel like a chef. We ate at the counter, straight off the plates, and nobody said much for the first few bites.
Ingredients
- 16 large sea scallops, patted dry: Dry scallops are everything here. If they're wet, they steam instead of sear, and you lose that caramelized crust. I use paper towels and press gently but firmly.
- 1 tablespoon olive oil: Just enough to coat the pan. Too much and the scallops will slip around instead of sitting still long enough to brown.
- Salt and freshly ground black pepper: Season right before they hit the pan so the salt doesn't draw out moisture and ruin your sear.
- 1 large head escarole, washed and torn into bite-size pieces: Escarole has a pleasant bitterness that stands up to the richness of scallops and pesto without wilting into nothing.
- 1 cup cherry tomatoes, halved: They add pops of sweetness and color. I like the way their juice mingles with the vinaigrette.
- 1/2 small red onion, thinly sliced: Slice it as thin as you can. Thick onion can overpower the delicate scallops.
- 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get thin, delicate shavings that melt slightly from the warmth of the scallops.
- 1/4 cup toasted pine nuts: Toasting them in a dry skillet for a few minutes makes them nutty and fragrant. Don't skip this step.
- 1/4 cup prepared basil pesto: Homemade is lovely, but a good jarred pesto works beautifully and saves you time on a busy night.
- 2 tablespoons fresh lemon juice: Brightens the pesto and cuts through the richness. Always use fresh, never bottled.
- 3 tablespoons extra virgin olive oil: This loosens the pesto into a pourable vinaigrette and adds silky body.
- 1 teaspoon honey: Just a touch to balance the acidity and bring everything into harmony.
Instructions
- Whisk the vinaigrette:
- In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until it's smooth and pourable. Taste it and adjust with salt and pepper. It should be tangy, herby, and just barely sweet.
- Toss the salad:
- In a large bowl, combine the escarole, cherry tomatoes, and red onion. Drizzle with about half the pesto vinaigrette and toss gently with your hands so every leaf gets a little coating. Top with shaved Parmesan and toasted pine nuts, but don't toss again or the cheese will clump.
- Get the pan ready:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. The pan needs to be hot, really hot, so the scallops sear instead of steam. You'll know it's ready when the oil shimmers and almost starts to smoke.
- Sear the scallops:
- Season the scallops on both sides with salt and pepper, then lay them gently in the pan in a single layer. Don't move them. Let them sit undisturbed for 2 to 3 minutes until the bottoms are deeply golden. Flip once and cook another 1 to 2 minutes until just opaque in the center.
- Plate and finish:
- Divide the salad among 4 plates and top each with 4 scallops. Drizzle the remaining pesto vinaigrette over the scallops and around the plate. Serve immediately while the scallops are still warm and the salad is crisp.
Pin it This dish has become my go-to when I want to impress without stress. I made it for my mom once on her birthday, and she said it tasted like vacation. I'm not sure if she meant the flavors or the fact that it felt easy and joyful to make, but either way, I took it as the highest compliment. Now every time I sear scallops, I think of her sitting at my little kitchen table, smiling over a forkful of escarole and pesto.
Choosing Your Scallops
Ask for dry-packed scallops at the seafood counter. Wet-packed scallops are treated with a solution that makes them absorb water, which means they won't brown properly no matter how hot your pan is. Dry-packed scallops might cost a bit more, but the difference in texture and flavor is worth every cent. They should smell clean and sweet, like the ocean, not fishy or sour.
Making It Your Own
If you can't find escarole, arugula or even butter lettuce will work, though you'll lose some of that pleasant bitterness. You can swap the pine nuts for slivered almonds or walnuts, and the Parmesan can be replaced with Pecorino if you want a sharper, saltier bite. I've even used sun-dried tomato pesto instead of basil when I had it on hand, and it was deeply savory and wonderful.
Storing and Serving
This dish is best enjoyed immediately, while the scallops are warm and the salad is crisp. Leftover scallops can be refrigerated and eaten cold the next day on a grain bowl or tossed into pasta, but they won't have that perfect sear anymore. The vinaigrette keeps well in the fridge for up to three days. Give it a good shake or whisk before using again.
- Serve with crusty bread to soak up the vinaigrette.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully.
- If you're serving this for guests, plate everything just before they sit down so nothing wilts or cools.
Pin it This is the kind of meal that makes you feel capable and calm, even on nights when everything else feels chaotic. I hope it becomes one of those recipes you return to again and again, the way I do.
Recipe FAQs
- → How do I get a perfect golden crust on scallops?
Pat the scallops completely dry with paper towels before seasoning. Use dry-packed scallops when possible, and ensure your skillet is hot before adding them. Don't move them during the first sear—let them develop a golden crust for 2-3 minutes.
- → Can I substitute a different green for escarole?
Yes, arugula, mixed greens, or even butter lettuce work well. Arugula adds a peppery bite, while mixed greens offer a milder flavor. Choose greens that hold up well to vinaigrette.
- → How do I know when scallops are done?
Scallops are done when they're just opaque in the center with a golden-brown crust on each side. They should feel slightly firm but still springy. Overcooking makes them rubbery, so aim for 3-4 minutes total cooking time.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk the vinaigrette ingredients together and store in an airtight container in the refrigerator for up to 3 days. Give it a good shake or whisk before using as the oil may separate.
- → 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 highlighting the sweetness of the scallops. A dry rosé also works wonderfully.
- → Should I use homemade or store-bought pesto?
Both work well. Homemade pesto offers fresher, brighter flavor, but high-quality store-bought pesto is a convenient time-saver. Choose a pesto with vibrant color and check the ingredients for quality olive oil and fresh basil.