Pin it The skillet was too hot the first time I tried to sear scallops, and they stuck immediately, releasing that faint burnt smell that makes you wince. I learned quickly that patience and a dry surface are everything. Now, when I make this dish, I set the scallops on a clean towel and let them sit for a few minutes while I prep the greens. The sizzle when they hit the pan is my favorite sound in the kitchen.
I made this for a small dinner party on a Tuesday night, nothing formal, just a few friends who showed up hungry. When I plated the scallops over the salad and drizzled that green vinaigrette across the top, someone actually gasped. It felt like I'd pulled off magic, even though I knew how simple it really was. We finished two bottles of wine and every last scallop.
Ingredients
- Large sea scallops: Look for dry-packed scallops, which have no added water or preservatives and sear beautifully without steaming in the pan.
- Olive oil (for scallops): Use a neutral oil with a high smoke point if you prefer, but a light olive oil works perfectly for a quick, hot sear.
- Salt and black pepper: Season generously right before cooking so the scallops develop a savory crust without drawing out moisture too early.
- Escarole: This slightly bitter green holds up well under dressing and adds a grown-up edge to the salad, but arugula or mixed greens work in a pinch.
- Cherry tomatoes: Halve them so their sweetness bursts in every forkful and balances the pesto.
- Red onion: Slice it as thin as you can, the sharpness mellows when tossed with the vinaigrette.
- Parmesan cheese: Use a vegetable peeler to shave it into wide, delicate curls that melt slightly on your tongue.
- Pine nuts: Toast them in a dry skillet until golden and fragrant, it only takes a few minutes and transforms their flavor entirely.
- Basil pesto: Homemade is lovely, but a good jarred pesto saves time and still delivers that herby, garlicky punch.
- Fresh lemon juice: Brightens the pesto and cuts through the richness of the olive oil and cheese.
- Extra virgin olive oil: This goes into the vinaigrette, so use one you'd happily dip bread into.
- Honey: Just a teaspoon rounds out the acidity and brings everything into balance.
Instructions
- Make the pesto vinaigrette:
- Whisk the pesto, lemon juice, olive oil, and honey together in a small bowl until smooth and emulsified. Taste it and adjust the salt and pepper, this is your flavor anchor for the whole dish.
- Toss the salad:
- Combine the escarole, tomatoes, and red onion in a large bowl, then drizzle in half the vinaigrette and toss gently with your hands so every leaf gets coated. Scatter the Parmesan shavings and toasted pine nuts on top.
- Sear the scallops:
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers but doesnt smoke. Season the scallops on both sides, then lay them in the pan without crowding, searing undisturbed for 2 to 3 minutes until a golden crust forms, then flip and cook another 1 to 2 minutes until just opaque.
- Plate and serve:
- Divide the dressed salad among four plates, nestle four scallops on each mound of greens, and drizzle the remaining vinaigrette over the top. Serve immediately while the scallops are still warm and tender.
Pin it There was a Sunday afternoon when I plated this for myself, no guests, no occasion, just because I wanted something that felt special. I poured a glass of cold white wine, sat by the window, and ate slowly. It reminded me that cooking well for yourself is a kind of generosity that matters just as much as cooking for others.
Choosing the Best Scallops
At the fish counter, ask for dry-packed scallops and look for a creamy, slightly translucent color without any strong fishy smell. Wet-packed scallops are treated with a solution that makes them absorb water, which means they release moisture in the pan and never develop that crust you want. If they look pure white or sitting in liquid, pass them by. Fresh scallops should smell like the ocean, clean and briny, not sour or off.
Making It Your Own
Swap the escarole for peppery arugula if you like more bite, or use butter lettuce for something milder and sweeter. You can add roasted red peppers, artichoke hearts, or even thinly sliced fennel to the salad. If you want to make your own pesto, blend fresh basil, garlic, Parmesan, pine nuts, and olive oil until smooth, then taste and adjust with lemon and salt. The vinaigrette also works beautifully on grilled chicken or roasted vegetables if you have any left over.
Serving and Pairing
This dish is light but satisfying, so it works as a starter for a larger meal or as the main event with crusty bread on the side. A crisp Sauvignon Blanc or a bright Pinot Grigio complements the pesto and the sweetness of the scallops without overwhelming them. If youre not drinking wine, try sparkling water with a wedge of lemon or a lightly sweetened iced green tea.
- Serve immediately after plating so the scallops stay warm and the greens stay crisp.
- If youre cooking for a crowd, sear the scallops in batches and keep them warm on a plate tented with foil.
- Leftovers dont reheat well, but extra vinaigrette keeps in the fridge for up to three days and tastes great on grain bowls or roasted veggies.
Pin it This is one of those recipes that makes you feel capable and a little bit fancy, even on a weeknight. Once you nail the sear, youll want to make it again and again.
Recipe FAQs
- → How do I get a perfect sear on scallops?
Pat the scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, heat your skillet until the oil shimmers, and don't move the scallops once they hit the pan. Let them sear undisturbed for 2-3 minutes per side.
- → Can I substitute other greens for escarole?
Yes, arugula, mixed spring greens, or even butter lettuce work well as substitutes. Choose greens with a slight bitterness or peppery flavor to complement the rich scallops and pesto vinaigrette.
- → How can I tell when scallops are properly cooked?
Scallops are done when they're just opaque in the center and reach an internal temperature of 130°F. They should be golden brown on both sides but still tender and slightly translucent in the middle. Overcooking makes them rubbery.
- → 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 give it a quick whisk before using.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The wine's acidity balances the richness of the pesto and enhances the delicate sweetness of the scallops.
- → What's the difference between dry-packed and wet-packed scallops?
Dry-packed scallops are untreated and natural, making them ideal for searing because they brown beautifully. Wet-packed scallops are treated with preservatives that add moisture, making them harder to sear properly and potentially giving them a soapy taste.