Seared Scallops With Escarole Salad (Printable)

Golden scallops with crisp escarole and vibrant pesto vinaigrette, ready in just 30 minutes for an elegant meal.

# 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 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.

# Expert tips:

01 -
  • It looks like something youd order at a fancy restaurant but comes together in less than half an hour.
  • The pesto vinaigrette does double duty, brightening both the greens and the scallops with almost no extra effort.
  • Each bite has contrast: sweet scallops, bitter escarole, nutty Parmesan, and that little pop from the tomatoes.
02 -
  • Pat the scallops completely dry with paper towels or a clean kitchen towel, any moisture will prevent that beautiful caramelized crust.
  • Do not move the scallops once they hit the pan, let them sit undisturbed so the proteins can sear properly and release naturally.
  • If your scallops are wet-packed, soak them briefly in a bowl of cold water with a pinch of baking soda, then rinse and dry thoroughly.
03 -
  • Let the scallops come to room temperature for about 10 minutes before searing so they cook evenly and develop a better crust.
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking, and make sure the pan is fully heated before adding the scallops.
  • If the scallops release easily when you try to flip them, theyre ready, if they stick, give them another 30 seconds.
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