Seared Scallops With Escarole Salad (Printable Version)

Golden seared scallops with crisp escarole and vibrant pesto vinaigrette, ready in just 30 minutes.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 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 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It looks and tastes like something from a restaurant, but youll have it on the table in half an hour.
  • The pesto vinaigrette adds a bright, herby punch that makes even the simplest greens feel exciting.
  • Scallops cook so fast that theres no time to get bored or stressed, just a quick sear and youre done.
  • You can prep the salad and vinaigrette ahead, leaving only the scallops to sear right before serving.
02 -
  • Scallops must be bone dry before they hit the pan, any moisture will steam them instead of searing them.
  • Dont overcrowd the skillet or the temperature will drop and youll lose that beautiful crust.
  • If your scallops have a small side muscle attached, pull it off before cooking because it turns rubbery.
  • Let the scallops tell you when theyre ready to flip, if they resist, give them another 30 seconds.
03 -
  • Add a tiny pinch of sugar to the scallops along with the salt and pepper to help with caramelization.
  • If your pesto is thick, thin it with a teaspoon of warm water before whisking it into the vinaigrette.
  • Chill your salad plates in the fridge for 10 minutes before plating so the greens stay crisp longer.
  • A squeeze of fresh lemon over the finished scallops right before serving makes everything taste brighter.
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