Seared Scallops with Escarole and Pesto (Printable)

Golden seared scallops with crisp escarole and vibrant pesto vinaigrette. Elegant yet simple in 30 minutes.

# 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

# Directions:

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 approximately 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 Tips:

01 -
  • It looks like something from a fancy restaurant menu but comes together in less than half an hour on a weeknight.
  • The pesto vinaigrette does double duty, flavoring both the salad and finishing the scallops with almost no extra effort.
  • Each bite has texture contrast: tender scallops, crunchy nuts, bitter greens, and sweet tomatoes all playing together.
02 -
  • Wet scallops release moisture in the pan and steam instead of sear, so always pat them bone-dry with paper towels before they go near the heat.
  • Resist the urge to move the scallops around once they hit the pan, that untouched contact is what creates the caramelized crust.
  • Overcooking turns scallops rubbery in seconds, so pull them off the heat as soon as the centers turn from translucent to barely opaque.
03 -
  • Let the scallops sit at room temperature for 10 minutes before searing so they cook more evenly and develop a better crust.
  • If your skillet isn't large enough, sear the scallops in two batches to avoid overcrowding, which traps steam and prevents browning.
  • Toss the salad just before plating so the greens stay crisp and don't wilt from sitting in the vinaigrette too long.
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