Seared Scallops With Escarole Salad (Printable)

Golden seared scallops with crisp escarole salad and bright pesto vinaigrette, ready in just 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

# Steps:

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 toasted 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 prepared salad among 4 plates. Top each portion with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Chef’s Tips:

01 -
  • It looks like restaurant food but comes together in under half an hour with minimal fuss.
  • The pesto vinaigrette does double duty, flavoring both the salad and the scallops without extra sauces.
  • Scallops cook so fast that you can have this on the table before anyone gets impatient.
  • The textures play off each other beautifully: crisp greens, creamy cheese, tender scallops, and crunchy pine nuts.
02 -
  • Scallops must be completely dry before they hit the pan, or they will steam and turn rubbery instead of developing that beautiful caramelized crust.
  • Don't move the scallops once they're in the pan; let them sit undisturbed so the sugars can caramelize and create that golden sear.
  • If your pesto is very thick, add an extra tablespoon of olive oil or lemon juice to the vinaigrette so it drizzles easily.
03 -
  • Use a cast iron or stainless steel skillet if you want an even deeper sear; nonstick is easier, but it won't get quite as hot.
  • If your scallops have a tough side muscle still attached, peel it off gently before cooking; it's chewy and unpleasant to bite into.
  • Taste your pesto before making the vinaigrette; some store-bought versions are saltier than others, so you may need to adjust the seasoning accordingly.
Return