Seared Scallops With Escarole Salad

The first time I cooked scallops at home, I panicked and flipped them too soon, leaving pale, rubbery rounds that tasted like regret. A chef friend later told me the secret: patience and a screaming hot pan. Now, when I sear scallops, I let them sit untouched until that golden crust forms, and the kitchen fills with the smell of caramelized sweetness. This dish came together on a night when I wanted something that felt fancy but didn't require hours of prep. The pesto vinaigrette was a happy accident, born from leftover basil sauce and a hankering for brightness.

I made this for a small dinner party last spring, and my friend Sarah, who claims she doesn't like seafood, ate every last scallop on her plate. She said it was the crust that won her over, that crispy golden edge that gives way to tender, buttery flesh. We sat outside with the windows open, and the pine nuts kept falling off the salad onto the tablecloth, which somehow made the whole meal feel more relaxed. It became my go to whenever I want to impress without the stress.

Ingredients

• 16 large sea scallops, patted dry: Dry packed scallops are key here, wet packed ones release too much moisture and won't sear properly, so blot them well with paper towels.
• 1 tablespoon olive oil: Use a high smoke point oil for the pan, it needs to get very hot without burning.
• Salt and freshly ground black pepper: Simple seasoning lets the natural sweetness of the scallops shine through.
• 1 large head escarole, washed and torn: Escarole has a slight bitterness that balances the richness of the scallops beautifully, and it holds up to dressing without wilting instantly.
• 1 cup cherry tomatoes, halved: They add pops of juicy sweetness and a splash of color to the plate.
• 1/2 small red onion, thinly sliced: A little sharpness cuts through the richness, just slice it thin so it doesn't overpower.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get delicate curls that melt on your tongue.
• 1/4 cup toasted pine nuts: Toasting them in a dry skillet for a few minutes brings out a nutty depth that's absolutely worth the extra step.
• 1/4 cup prepared basil pesto: Homemade is lovely, but a good jarred pesto works beautifully and saves you time.
• 2 tablespoons fresh lemon juice: Freshly squeezed is brighter and more vibrant than bottled.
• 3 tablespoons extra virgin olive oil: This loosens the pesto into a pourable vinaigrette.
• 1 teaspoon honey: Just a touch to balance the acidity and bring everything into harmony.

Instructions

Whisk the vinaigrette:

In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until it's smooth and emulsified. Taste it and adjust with salt and pepper, remembering that pesto is already salty.

Toss the salad:

Combine the escarole, cherry tomatoes, and red onion in a large bowl, then drizzle with about half of the pesto vinaigrette and toss gently with your hands. Scatter the Parmesan shavings and toasted pine nuts over the top.

Heat the pan:

Place a large nonstick skillet over medium high heat and add the olive oil, letting it heat until it shimmers and almost smokes. Season the scallops generously on both sides with salt and pepper.

Sear without touching:

Lay the scallops in the pan in a single layer, making sure they don't touch, and resist the urge to move them for 2 to 3 minutes. When they release easily and have a deep golden crust, flip them and cook for another 1 to 2 minutes until just opaque.

Plate and drizzle:

Divide the dressed salad among four plates, top each with four scallops, and drizzle the remaining vinaigrette over everything. Serve immediately while the scallops are still hot.

Save

There's a moment when you set this down in front of someone and watch their face light up, realizing that something this beautiful came from your own kitchen. My husband still talks about the night I served this with a chilled Sauvignon Blanc, the way the citrus in the wine echoed the lemon in the vinaigrette. It's become our anniversary meal, the one we make when we want to feel a little fancy without leaving home.

Choosing the Best Scallops

Look for scallops labeled dry packed, which means they haven't been treated with sodium tripolyphosphate, a preservative that adds water weight and prevents browning. Fresh scallops should smell like the ocean, sweet and clean, never fishy or sour. If you can only find wet packed scallops, rinse them under cold water and dry them thoroughly, then let them sit uncovered in the fridge for an hour to air dry before cooking.

Making It Your Own

If escarole isn't available, arugula adds a peppery bite, or you can use a mix of sturdy greens like romaine and radicchio. I've swapped the pine nuts for toasted walnuts or almonds when my pantry was bare, and it was just as good. You can also add a handful of fresh basil or mint to the salad for extra brightness, or toss in some roasted red peppers for sweetness.

Serving and Pairing Suggestions

This dish is light enough for a warm evening but rich enough to feel like a special occasion. I love serving it with crusty bread to mop up the vinaigrette, or alongside a simple risotto if I'm feeling ambitious. A crisp white wine like Pinot Grigio or a dry rosé complements the scallops beautifully without overpowering them.

• Serve with a side of roasted fingerling potatoes for a heartier meal.
• Garnish with extra lemon wedges and fresh basil for a pop of color.
• Leftovers can be gently reheated, but scallops are always best enjoyed fresh.

Save

This recipe taught me that elegance doesn't require complexity, just good ingredients and a little confidence. I hope it brings you as much joy as it's brought my table.

Recipe FAQs

→ How do I get a perfect sear on scallops?

Pat the scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, and heat the oil until shimmering before adding them. Don't move them once in the pan—let them sear undisturbed for 2-3 minutes to develop a golden crust.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed baby greens, or even butter lettuce work well as substitutes. Arugula adds a peppery bite, while mixed greens offer a milder flavor profile that complements the rich pesto vinaigrette.

→ How can I tell when scallops are done cooking?

Scallops are done when they're opaque in the center and have a golden-brown crust on each side. They should feel slightly firm to the touch but still have some give. Overcooking makes them rubbery, so aim for 3-4 minutes total cooking time.

→ Can I make the pesto vinaigrette ahead of time?

Absolutely. Whisk the vinaigrette together and store it in an airtight container in the refrigerator for up to 3 days. Give it a good shake or whisk before using, as the ingredients may separate during storage.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully with the scallops and pesto. The wine's acidity cuts through the richness of the dish while complementing the fresh, herbaceous flavors of the vinaigrette.

→ Are wet-packed or dry-packed scallops better?

Dry-packed scallops are superior for searing. They haven't been treated with preservatives or added moisture, so they develop a better crust. Wet-packed scallops release excess water during cooking, making it difficult to achieve a proper sear.