Seared Scallops With Escarole Salad (Printable)

Golden scallops with crisp escarole and vibrant pesto vinaigrette. Elegant yet simple in just 30 minutes.

# What You 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

# Directions:

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 2-3 minutes until golden brown. Flip and cook for another 1-2 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 Suggestions:

01 -
  • It tastes like a dish you'd order at a coastal bistro, but you can make it on a weeknight without breaking a sweat.
  • The pesto vinaigrette is one of those happy shortcuts that feels homemade and bright, even if you use store-bought pesto.
  • Scallops cook so fast that you're eating within minutes of starting, and the crisp escarole keeps things light and satisfying.
02 -
  • The first time I made scallops, I moved them around in the pan like I was stirring a stir-fry, and they never browned. Leave them alone. Patience is the secret.
  • Wet scallops will never give you that golden crust. Pat them dry, then pat them again. It feels excessive, but it works.
  • Don't cook the scallops past just opaque in the center or they'll turn rubbery. They keep cooking a bit after you pull them from the heat.
03 -
  • Let your scallops sit at room temperature for about 10 minutes before cooking so they sear evenly and don't cool down the pan.
  • Use a nonstick or well-seasoned cast iron skillet. Scallops love to stick, and a good pan makes all the difference.
  • If your scallops have a small side muscle still attached, peel it off gently before cooking. It's chewy and not pleasant to eat.
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