Seared Scallops With Escarole Salad

My sister arrived with a bag of scallops one Saturday, insisting we figure out something fancy without actually being fussy. We had escarole wilting in the crisper and a jar of pesto I'd made the week before. What started as pantry roulette turned into one of those effortless dinners that tasted like we'd planned it for days. The scallops seared up golden and sweet, the greens stayed bright and crisp, and that pesto vinaigrette pulled everything together with barely any effort. Sometimes the best meals happen when you stop overthinking.

I made this for a small dinner party once, and everyone went quiet after the first bite. One friend, who normally talks through every meal, just pointed at her plate and nodded. The combination of that caramelized scallop crust with the bright, herby vinaigrette and the slightly bitter escarole felt balanced in a way that didn't need explanation. We finished two bottles of wine and kept picking at the leftover salad straight from the bowl.

Ingredients

• 16 large sea scallops, patted dry: Dry scallops are key for that golden crust; wet ones will steam instead of sear, so press them gently with paper towels before cooking.
• 1 tablespoon olive oil (for scallops): Use a neutral high-heat oil if you prefer, but a good olive oil adds a subtle richness that complements the pesto.
• Salt and freshly ground black pepper: Season generously right before searing so the scallops develop flavor without drawing out moisture too early.
• 1 large head escarole, washed and torn: Escarole has a pleasant bitterness that stands up to the rich pesto; if you can't find it, arugula or even romaine works in a pinch.
• 1 cup cherry tomatoes, halved: They add a pop of sweetness and color, plus a little acidity that balances the creaminess of the cheese.
• 1/2 small red onion, thinly sliced: Slice it as thin as you can manage; the sharpness mellows when tossed with the vinaigrette.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get those thin, delicate shavings that melt slightly into the warm scallops.
• 1/4 cup toasted pine nuts: Toast them yourself in a dry skillet for a few minutes; the nutty aroma makes a big difference.
• 1/4 cup prepared basil pesto: Homemade is wonderful, but a good jarred pesto works just fine and saves time on a weeknight.
• 2 tablespoons fresh lemon juice: Freshly squeezed is worth it here; it brightens the pesto and cuts through the richness beautifully.
• 3 tablespoons extra virgin olive oil: This thins the pesto into a pourable vinaigrette and adds silky body.
• 1 teaspoon honey: Just a touch to round out the acidity and add a whisper of sweetness.

Instructions

Whisk the vinaigrette:

In a small bowl, combine the pesto, lemon juice, olive oil, and honey, whisking until smooth and emulsified. Taste it and adjust the salt and pepper; it should be bright, herby, and just slightly sweet.

Build the salad:

Toss the escarole, cherry tomatoes, and red onion in a large bowl with about half the pesto vinaigrette, coating the greens lightly. Scatter the Parmesan shavings and toasted pine nuts over the top.

Sear the scallops:

Heat the olive oil in a large nonstick skillet over medium-high until it shimmers. Season the scallops with salt and pepper, then lay them in the pan without crowding, searing undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook another 1 to 2 minutes until just opaque in the center; they should feel slightly springy, not rubbery.

Plate and serve:

Divide the dressed salad among four plates, top each with four scallops, and drizzle the remaining vinaigrette over everything. Serve immediately while the scallops are still warm and the greens are crisp.

Save

There was an evening when I plated this for my parents, who usually prefer their seafood fried or buttered beyond recognition. My dad took one bite, looked up, and said it tasted like vacation. I'm still not sure what he meant exactly, but he cleaned his plate and asked for the recipe, which is about as close to a standing ovation as I'll ever get from him.

Choosing and Prepping Scallops

Look for dry-packed scallops at the seafood counter; they haven't been treated with preservatives and will sear much better than wet-packed ones. If they smell even slightly fishy or off, walk away. Fresh scallops should smell clean, almost sweet, like the ocean on a good day. Pat them dry with paper towels and let them sit at room temperature for about 10 minutes before cooking so they sear evenly instead of staying cold in the center.

Making the Most of Your Greens

Escarole can be gritty, so wash it thoroughly in a big bowl of cold water, swishing it around and letting the dirt settle to the bottom. Spin it dry or pat it with a clean towel; wet greens will dilute the vinaigrette and make everything soggy. If escarole feels too bitter for your taste, try mixing it with some butter lettuce or spinach to mellow it out without losing that satisfying crunch.

Storing and Serving Suggestions

This dish is best enjoyed immediately, but you can prep the vinaigrette and wash the greens a few hours ahead to save time. Store the vinaigrette in the fridge and bring it to room temperature before using so the oil loosens up. Leftover scallops can be gently reheated in a skillet, but they're also delicious cold, tossed into the salad the next day for lunch.

• Serve this with crusty bread to soak up the extra vinaigrette pooling on the plate.
• A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright, herby flavors beautifully.
• For a heartier meal, add roasted fingerling potatoes or a simple orzo salad on the side.

Save

This is the kind of dish that makes you feel capable and a little bit fancy, even on a random Tuesday. It's quick, it's forgiving, and it never fails to impress without asking too much of you.

Recipe FAQs

→ How do I get a perfect golden crust on scallops?

The key is using dry-packed scallops and patting them completely dry with paper towels before cooking. Heat your skillet until the oil is shimmering, then sear without moving for 2-3 minutes per side. Moisture is the enemy of a good sear.

→ Can I substitute the escarole with other greens?

Yes, arugula or mixed greens work beautifully as alternatives. Arugula adds a peppery bite, while mixed greens offer a milder flavor. Choose based on your preference for texture and taste.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate scallops and bright pesto flavors perfectly. The acidity in these wines cuts through the richness while enhancing the seafood.

→ How can I tell when scallops are properly cooked?

Scallops are done when they're just opaque in the center and firm to the touch. They should take about 3-5 minutes total. Overcooking makes them rubbery, so err on the side of slightly underdone.

→ Can I make the pesto vinaigrette ahead of time?

Absolutely. Whisk together the pesto, lemon juice, olive oil, and honey up to 2 days in advance. Store in an airtight container in the refrigerator and whisk again before using.

→ What are dry-packed scallops and why do they matter?

Dry-packed scallops haven't been treated with chemicals to preserve them. They're fresher, sweeter, and sear much better than wet-packed scallops, which release excess moisture during cooking and won't brown properly.