Seared Scallops With Escarole Salad (Printable)

Golden scallops with crisp escarole and vibrant pesto vinaigrette. Elegant simplicity in 30 minutes.

# 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

# How to Make:

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 2-3 minutes until golden brown. Flip and cook for another 1-2 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 from a restaurant menu but takes less time than ordering takeout.
  • The pesto vinaigrette does double duty, brightening both the salad and the scallops with almost no effort.
  • You get that satisfying sizzle and golden crust without any complicated techniques or special equipment.
02 -
  • Pat the scallops bone-dry with paper towels before seasoning, any moisture will steam them instead of searing them.
  • Don't move the scallops once they're in the pan, let them sit undisturbed so the crust can develop properly.
  • Pull them off the heat when they're just opaque in the center, they'll keep cooking for a minute after you remove them.
03 -
  • Let the scallops sit at room temperature for about 10 minutes before cooking so they sear evenly without a cold center.
  • If your skillet isn't nonstick, make sure it's properly preheated and the oil is shimmering before adding the scallops to prevent sticking.
  • Taste the vinaigrette before serving and add an extra squeeze of lemon if it needs more brightness after sitting.
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