Save to Pinterest The skillet was too hot the first time I tried searing scallops, and they stuck like glue, releasing a faint burning smell that made me panic. I learned that day that patience and a proper preheat make all the difference. Now, when I hear that gentle sizzle as each scallop hits the pan, I know exactly what to expect: a golden crust that tastes like the ocean and caramelized butter all at once. This dish came together on a night when I wanted something that felt special without spending hours in the kitchen. The pesto vinaigrette was a last-minute idea, and it turned out to be the best decision I made all week.
I made this for a small dinner party on a rainy Saturday, and my friend who claims she doesnt like seafood went back for seconds. She said it was the texture, that perfect tender bite with a crispy edge, that won her over. The escarole gave the plate a satisfying crunch, and the vinaigrette tied everything together without feeling heavy. I remember standing at the stove, flipping each scallop with a pair of tongs, feeling oddly calm even though I had guests waiting. Its funny how a simple dish can make you feel like you know what youre doing.
Ingredients
- 16 large sea scallops, patted dry: Dry-packed scallops are worth seeking out because they sear better and dont release excess water, which is the enemy of a good crust.
- 1 tablespoon olive oil: This is for the scallops, and it needs to be something with a high smoke point so it doesnt burn before the scallops get their color.
- Salt and freshly ground black pepper, to taste: Season generously right before searing, the scallops need it to bring out their natural sweetness.
- 1 large head escarole, washed and torn into bite-size pieces: Escarole has a slightly bitter edge that balances the richness of the scallops beautifully, but arugula works too if you cant find it.
- 1 cup cherry tomatoes, halved: These add little bursts of acidity and color, plus they look cheerful on the plate.
- 1/2 small red onion, thinly sliced: Slice it as thin as you can so it adds sharpness without overwhelming the other flavors.
- 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get thin, delicate shavings that melt slightly when they hit the dressed greens.
- 1/4 cup toasted pine nuts: Toast them in a dry pan until fragrant, it only takes a few minutes and makes a huge difference.
- 1/4 cup prepared basil pesto: Homemade is lovely, but a good store-bought pesto works perfectly and saves you time.
- 2 tablespoons fresh lemon juice: Freshly squeezed is best, it brightens the pesto and cuts through the richness.
- 3 tablespoons extra virgin olive oil: This goes into the vinaigrette and helps it cling to the greens without feeling oily.
- 1 teaspoon honey: Just a touch to balance the acidity and bring everything into harmony.
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 with salt and pepper, remembering that pesto can vary in saltiness depending on the brand.
- Toss the salad:
- In a large bowl, add the escarole, cherry tomatoes, and red onion, then drizzle with about half the vinaigrette and toss gently with your hands or tongs. Top with the shaved Parmesan and toasted pine nuts, but dont toss again or the cheese will clump.
- Heat the skillet:
- Place a large nonstick skillet over medium-high heat and add the olive oil, letting it heat until it shimmers but doesnt smoke. Pat the scallops one more time with a paper towel, then season both sides generously with salt and pepper.
- Sear the scallops:
- Lay the scallops in the skillet in a single layer, making sure they dont touch, and resist the urge to move them. Let them sear undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until just opaque in the center.
- Plate and serve:
- Divide the dressed salad among four plates, then top each with four scallops. Drizzle the remaining pesto vinaigrette over the scallops and serve immediately while everything is still warm and the greens are crisp.
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Save to Pinterest My dad, who usually goes for steak, surprised me by asking for this recipe after I served it at Sunday lunch. He said he liked that it didnt feel fussy even though it tasted fancy, and he appreciated that the salad wasnt just an afterthought. I think thats what I love most about this dish: it feels complete without being complicated. Every part has a purpose, and nothing is just there for show.
Choosing Your Scallops
Look for scallops labeled dry-packed, which means they havent been treated with chemicals to retain water. Wet-packed scallops release so much liquid in the pan that they never get a proper sear, and they taste a bit off to me. If the scallops look bright white and sitting in milky liquid, skip them. Fresh scallops should smell like the sea, clean and slightly sweet, never fishy or sour.
Making It Your Own
If escarole isnt your thing, swap in arugula, spinach, or even butter lettuce for a softer texture. You can also add roasted red peppers, artichoke hearts, or blanched green beans to the salad for extra substance. I once tossed in some thinly sliced fennel and it added a lovely anise note that played well with the pesto. The vinaigrette is also fantastic on grilled chicken or roasted vegetables if you have leftovers.
Storing and Serving
This dish is best served immediately, but you can prep the salad and vinaigrette a few hours ahead and keep them in the fridge. Just wait to dress the greens and sear the scallops until right before you eat. Scallops dont reheat well, so if you have extras, flake them over pasta or a grain bowl the next day.
- Bring scallops to room temperature for about 10 minutes before cooking so they sear evenly.
- Use a stainless steel or cast iron skillet if you want an even deeper crust.
- Serve with crusty bread to soak up any extra vinaigrette on the plate.
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Save to Pinterest This is one of those recipes that makes me feel capable, like I can pull off something impressive even on a busy weeknight. I hope it does the same for you.
Recipe Questions & Answers
- → How do I get a perfect sear on scallops?
Use dry-packed scallops and pat them very dry with paper towels before cooking. Heat the skillet until the oil is hot and shimmering, then add scallops in a single layer without moving them for 2-3 minutes to develop a golden crust.
- → Can I substitute the escarole with other greens?
Yes, arugula or mixed greens work well as substitutes if escarole is unavailable. Choose greens with a slight bitterness or peppery flavor to complement the rich scallops and pesto vinaigrette.
- → Should I use homemade or store-bought pesto?
Both work beautifully in this dish. Homemade pesto offers extra flavor and freshness, but a high-quality store-bought version saves time and still delivers delicious results for this 30-minute meal.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully with the seared scallops and pesto vinaigrette. The acidity in these wines complements the richness of the seafood and the bright flavors of the salad.
- → How do I know when scallops are properly cooked?
Scallops are done when they're just opaque in the center and have a golden-brown crust on each side. This typically takes 2-3 minutes per side. Avoid overcooking, as scallops become tough and rubbery when cooked too long.
- → Can I prepare any components ahead of time?
Yes, you can make the pesto vinaigrette and prepare the salad greens ahead of time. However, sear the scallops just before serving for the best texture and temperature. Assemble the salad right before plating.