Seared Scallops With Escarole Salad (Printable Version)

Golden scallops with crisp escarole and vibrant pesto vinaigrette—elegant yet simple 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

# Steps:

01 - In a small bowl, whisk together the pesto, lemon juice, extra virgin 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 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 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 youd order at a bistro, but you can pull it off on a weeknight without breaking a sweat.
  • The pesto vinaigrette does double duty as both salad dressing and scallop sauce, so theres no juggling multiple components.
  • Scallops cook in under five minutes, which means you can go from hungry to eating in less time than it takes to decide on takeout.
02 -
  • Pat the scallops completely dry with paper towels before they go in the pan, any moisture will steam them instead of searing them and you'll miss out on that crust.
  • Don't move the scallops around once they hit the pan, let them sit undisturbed so they can develop that golden color and release naturally when they're ready to flip.
  • If your scallops have a small side muscle attached, pull it off before cooking because it gets tough and chewy.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking, and make sure the pan is hot before the scallops go in.
  • If you're cooking for more than four people, sear the scallops in batches so the pan doesn't get crowded and the temperature doesn't drop.
  • Let the scallops come to room temperature for about 10 minutes before cooking, it helps them sear more evenly.
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