Seared Scallops With Escarole Salad (Printable)

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

# 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

# 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 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.

# Top Suggestions:

01 -
  • The pesto vinaigrette does double duty, flavoring both the salad and the scallops with almost no extra effort.
  • It looks like something from a fancy restaurant but comes together in half an hour on a weeknight.
  • The bitter crunch of escarole against sweet, caramelized scallops creates a balance that feels both light and satisfying.
02 -
  • Wet scallops will steam instead of sear, so pat them completely dry and let them sit on paper towels for a few minutes before cooking.
  • Do not move the scallops once they hit the pan, that crust forms only when they have uninterrupted contact with the hot surface.
  • Overcrowding the skillet drops the temperature and causes the scallops to release moisture, cook them in batches if necessary.
03 -
  • Let the scallops come to room temperature for about 15 minutes before searing so they cook more evenly.
  • If your skillet isn't nonstick, use a well-seasoned cast iron pan and resist the urge to flip early, the scallops will release naturally when the crust is ready.
  • Save a little vinaigrette to pass at the table, some people love an extra drizzle and it makes everyone feel taken care of.
Go Back