Seared Scallops With Escarole Salad

The skillet was already smoking when I realized I'd forgotten to pat the scallops dry. That first attempt taught me more about texture than any cookbook ever could. Now, the sound of a scallop hitting a screaming-hot pan, that instant sizzle, is one of my favorite kitchen victories. This dish came together on a Tuesday when I wanted something that tasted like a celebration but didn't require hours of prep. The pesto vinaigrette was a happy accident, born from leftover basil and a hunch that it would brighten the bitter greens.

I made this for my sister's birthday dinner last spring, and she still asks for it. She's not usually impressed by my cooking experiments, so when she went quiet after the first bite, I knew I had something. The golden crust on those scallops, the way the vinaigrette pooled around the greens, it all just worked. We finished the bottle of Sauvignon Blanc I'd opened for cooking, laughing about how fancy we felt on a random Wednesday night.

Ingredients

• Large sea scallops: Look for dry-packed scallops, they sear better and don't release extra moisture that turns your pan into a steam bath.
• Olive oil for searing: Use regular olive oil here, not extra virgin, because it has a higher smoke point and won't burn when the pan gets really hot.
• Escarole: This sturdy green holds up to the vinaigrette without wilting into sad, soggy leaves like delicate lettuce would.
• Cherry tomatoes: Halving them releases their juice, which mingles with the dressing and adds little bursts of sweetness.
• Red onion: Slice it as thin as you can manage, the sharpness mellows when it's paper-thin and dressed.
• Shaved Parmesan: Use a vegetable peeler to get those delicate, curly ribbons that look elegant and melt on your tongue.
• Toasted pine nuts: Toast them in a dry skillet until fragrant, it only takes a few minutes and the nutty aroma is worth every second.
• Basil pesto: Homemade is lovely, but a good jar from the store works beautifully and saves you time on a weeknight.
• Fresh lemon juice: Brightens everything and cuts through the richness of the pesto and scallops.
• Extra virgin olive oil: This goes in the vinaigrette where you can taste its fruity, peppery notes.
• Honey: Just a teaspoon balances the acidity and brings all the vinaigrette flavors into harmony.

Instructions

Whisk the vinaigrette:

Combine the pesto, lemon juice, olive oil, and honey in a small bowl, whisking until it's smooth and emulsified. Taste it and adjust the salt and pepper, remembering that pesto is already salty, so go easy at first.

Toss the salad:

In a large bowl, combine the torn escarole, halved cherry tomatoes, and thinly sliced red onion, then drizzle with half the vinaigrette and toss gently with your hands to coat every leaf. Scatter the Parmesan shavings and toasted pine nuts on top, saving some for the final plating.

Get the pan screaming hot:

Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers and just barely starts to smoke. Season the scallops generously on both sides with salt and pepper, then lay them in the pan in a single layer, making sure they don't touch.

Sear without fussing:

Let the scallops sit undisturbed for 2 to 3 minutes until a deep golden crust forms on the bottom, then flip them gently and cook for another 1 to 2 minutes. The centers should be just opaque and still tender, not rubbery.

Plate and finish:

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

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There's something about the contrast in this dish that makes people sit up and pay attention. The sweet scallops against the bitter greens, the creamy pesto against the bright lemon, it all feels intentional and thoughtful. I've served this at dinner parties and on quiet nights when I just wanted to treat myself, and it never fails to feel special.

Choosing Your Scallops

At the seafood counter, ask for dry-packed sea scallops and avoid anything labeled wet-packed, which means they've been soaked in a preservative solution that adds water weight and prevents browning. Fresh scallops should smell like the ocean, clean and slightly sweet, never fishy or sour. If they look shiny and translucent with a slight peachy hue, you're in good shape. I've learned to buy them the day I plan to cook them, as they're delicate and don't keep well.

Working With Escarole

Escarole can be gritty, so I wash it in a big bowl of cold water, swishing the leaves around and letting the dirt settle to the bottom before lifting them out. The outer leaves are tougher and more bitter, which I actually love here because they stand up to the vinaigrette, but you can save the pale inner leaves for a gentler salad if you prefer. If you can't find escarole, arugula or even romaine will work, though you'll lose some of that satisfying crunch and earthy bite.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've swapped the pine nuts for toasted almonds or walnuts when my pantry was bare, and I've used sun-dried tomato pesto when I wanted something richer and more intense. Sometimes I add a handful of cooked white beans to the salad to make it more filling, or I toss in some roasted red peppers for extra sweetness.

• Try stirring a pinch of red pepper flakes into the vinaigrette for a subtle kick.
• If you want to make this ahead, prep the salad and vinaigrette earlier in the day, but sear the scallops right before serving.
• A squeeze of fresh lemon over the finished dish just before serving adds one more layer of brightness.

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This dish has become my go-to when I want to impress without the stress, and it never lets me down. I hope it brings you as much joy as it's brought to my table.

Recipe Questions & Answers

→ How do I get a perfect sear on scallops?

Pat the scallops completely dry with paper towels before cooking. Use a hot pan with shimmering oil and avoid moving them for 2-3 minutes to develop a golden crust. Dry-packed scallops work best.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed spring greens, or baby spinach work well as substitutes. Choose greens that can stand 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 feel slightly firm to the touch. They should take about 3-5 minutes total cooking time. Overcooking makes them rubbery.

→ 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 or shake well before using as the ingredients may separate.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The acidity cuts through the richness while enhancing the fresh flavors of the pesto and greens.

→ Should I use homemade or store-bought pesto?

Either works well. Homemade pesto offers fresher flavor, but high-quality store-bought pesto is a convenient time-saver that still delivers delicious results.