Seared Scallops With Escarole Salad (Printable)

Plump seared scallops served over crisp escarole with vibrant pesto vinaigrette for an elegant 30-minute meal.

# 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

# Steps:

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 toasted 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 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 plate with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Tips:

01 -
  • It looks like something from a fine dining menu but comes together in under thirty minutes on a weeknight.
  • The pesto vinaigrette adds a bold, herby punch that makes plain greens taste like a celebration.
  • Scallops cook so fast that you can have dinner plated before the wine even finishes chilling.
  • The contrast between hot, sweet scallops and cool, crisp escarole is absolutely perfect.
02 -
  • Dry your scallops obsessively with paper towels, any moisture will steam them instead of searing them.
  • Don't crowd the pan, if the scallops touch, they'll steam and turn gray instead of golden.
  • Pull the scallops off the heat when they're barely opaque in the center, carryover cooking will finish them perfectly.
03 -
  • Let the scallops come to room temperature for about 15 minutes before cooking so they sear evenly.
  • Use a stainless steel or cast iron pan if you want an even deeper crust, just make sure it's smoking hot.
  • If you're nervous about timing, cook the scallops in two batches so you have more control and space in the pan.
Go Back