Seared Scallops With Escarole Salad

The skillet was too hot the first time I tried searing scallops, and I ended up with rubbery little discs that tasted like regret. My neighbor, who'd spent summers on the coast, came over the next week and showed me the trick: patience, a screaming hot pan, and absolutely no fussing once they hit the oil. Now, when I make this dish, I remember her laughing at my panicked flipping and the way she calmly plated those perfect golden rounds over crisp greens. It's become my go-to when I want to feel capable and a little fancy without spending an hour in the kitchen.

I made this for a small dinner party last spring, and my friend who claims she doesn't like seafood asked for seconds. She said it was the pesto that won her over, but I think it was the way the scallops were just barely cooked through, sweet and tender instead of chewy. We ate on the porch with the windows open, and the smell of basil and lemon hung in the air long after we'd cleared the plates. It's one of those meals that makes ordinary evenings feel a little more special.

Ingredients

• Large sea scallops: Look for dry-packed scallops if you can find them, they sear better and don't release as much water into the pan.
• Olive oil (for scallops): A neutral oil with a high smoke point works too, but I like the faint fruitiness olive oil adds to the crust.
• Salt and black pepper: Season generously right before they hit the pan so the crust develops deep flavor.
• Escarole: Its sturdy, slightly bitter leaves hold up to the vinaigrette without wilting into mush.
• Cherry tomatoes: Halving them releases their juices, which mingle with the dressing and make every bite a little brighter.
• Red onion: Slice it as thin as you can manage, the sharpness mellows when it's dressed.
• Parmesan cheese: Use a vegetable peeler to shave it into delicate curls that catch the vinaigrette.
• Pine nuts: Toasting them for a few minutes in a dry skillet brings out a buttery, almost sweet flavor.
• Basil pesto: Homemade is lovely, but a good jarred pesto works beautifully and saves you ten minutes.
• Fresh lemon juice: Brightens the pesto and cuts through the richness of the scallops.
• Extra virgin olive oil: The backbone of the vinaigrette, so use one you'd be happy drizzling on bread.
• Honey: Just a teaspoon balances the acidity and rounds out the flavors.

Instructions

Make the vinaigrette:

Whisk the pesto, lemon juice, olive oil, and honey together in a small bowl until smooth and glossy. Taste it and adjust the salt and pepper, it should be bright and a little punchy.

Build the salad:

Toss the escarole, tomatoes, and red onion in a large bowl with half the vinaigrette, just enough to coat the leaves lightly. Scatter the Parmesan and toasted pine nuts on top.

Sear the scallops:

Heat the olive oil in a large nonstick skillet over medium-high until it shimmers and almost smokes. Season the scallops on both sides, then lay them in the pan without crowding, searing undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook another 1 to 2 minutes until just opaque.

Plate and serve:

Divide the salad among four plates and top each with four scallops. Drizzle the remaining vinaigrette over everything and serve right away while the scallops are still warm.

Save

There's a moment when you flip the scallops and see that perfect caramel-colored crust that makes you feel like you've unlocked a secret. My partner always hovers near the stove when I make these now, waiting to steal one straight from the pan. It's become a little ritual, him with a fork, me pretending to be annoyed, both of us knowing the salad can wait another thirty seconds.

Choosing Your Scallops

At the fish counter, ask for dry-packed scallops, the wet-packed ones are treated with a solution that makes them absorb water and turn gray and sad in the pan. Fresh scallops should smell like the ocean, clean and briny, not fishy or sour. If they look unnaturally white or are sitting in a pool of milky liquid, keep looking.

Adjusting the Salad

Escarole has a pleasant bitterness that I love, but arugula or even a mix of sturdy greens works if that's what you have. I've used radicchio when I wanted more color, and once I threw in some fennel shavings, which added a mild anise note that paired beautifully with the pesto. Don't be precious about it, the vinaigrette is forgiving and bright enough to make almost any green taste good.

Serving Suggestions

This dish is rich enough to stand alone, but I've served it alongside crusty bread rubbed with garlic, or over a small mound of creamy polenta when I wanted something more filling. A chilled glass of Sauvignon Blanc or Pinot Grigio is perfect, something crisp and citrusy that echoes the lemon in the vinaigrette.

• If you're making this for a crowd, sear the scallops in batches and keep them warm on a plate loosely tented with foil.
• Leftover vinaigrette keeps in the fridge for a few days and is wonderful tossed with roasted vegetables or drizzled over grilled chicken.
• For a dairy-free version, skip the Parmesan and use a vegan pesto, the dish still sings.

Save

This is the kind of meal that makes you feel like you've treated yourself well, without the fuss or the mess of something overly complicated. I hope it becomes one of those recipes you reach for when you want to remember that good food doesn't have to be hard.

Recipe FAQs

→ How do I get a perfect golden crust on scallops?

Use dry-packed scallops and pat them completely dry with paper towels before cooking. Heat the pan until the oil is shimmering, then avoid moving the scallops for 2-3 minutes to develop a golden crust.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed greens, or baby spinach work well as alternatives. Choose greens that can hold up to the vinaigrette without wilting immediately.

→ How do I know when scallops are done cooking?

Scallops are done when they're just opaque in the center and firm to the touch. They typically need 2-3 minutes per side. Overcooking makes them rubbery, so err on the side of slight undercooking.

→ Can I make the pesto vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to 2 days in advance and stored in the refrigerator. Whisk it again before using as the ingredients may separate.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate scallops and herbaceous pesto beautifully. A dry rosé also works wonderfully.

→ Should I remove the side muscle from scallops?

Yes, check each scallop for the small rectangular side muscle and gently pull it off before cooking. It's edible but becomes tough when cooked.