Seared Scallops With Escarole Salad (Print-Friendly)

Plump, golden seared scallops with crisp escarole and vibrant pesto vinaigrette. Elegant yet simple to prepare.

# What You'll 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 It:

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 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 scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It looks like you spent all day cooking, but you'll be done in 30 minutes flat.
  • The pesto vinaigrette does double duty, flavoring both the salad and finishing the scallops with hardly any effort.
  • Escarole adds a satisfying crunch and slight bitterness that balances the sweet, buttery scallops perfectly.
  • It's naturally gluten-free and feels light but fills you up in all the right ways.
02 -
  • Wet scallops will steam instead of sear, so pat them bone-dry with paper towels and let them sit at room temperature for 10 minutes before cooking.
  • Don't move the scallops once they hit the pan, the crust forms when they're left alone to caramelize in peace.
  • If your skillet isn't hot enough, the scallops will stick and release a milky liquid instead of browning beautifully.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and ensure an even, golden crust.
  • Don't crowd the pan, if all 16 scallops don't fit comfortably in one layer, sear them in two batches to maintain the heat.
  • Let the scallops rest for a minute after cooking so the juices redistribute and they stay tender and juicy when you cut into them.
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