Seared Scallops Escarole Pesto Vinaigrette

Last Friday, standing at the fish counter while the clerk wrapped those perfect sea scallops in white paper, I remembered how intimidating shellfish used to feel. The way they glisten, the precise timing required, the fear of ruining something so expensive. But scallops have become my secret weapon for dinner parties because they cook in minutes and make everyone feel spoiled. This particular combination came together on a whim when I had a beautiful head of escarole from the farmers market and half a jar of pesto needing attention.

Served this to my brother-in-law who claims to hate fancy food, and he asked three times if I could make it again before he even finished his plate. Something about the bitterness of escarole against the sweet scallops just works. The pine nuts add this little buttery crunch that people keep trying to identify.

Ingredients

• 16 large sea scallops: Dry-packed ones sear better than those treated with solution, and patting them completely dry is the secret to getting that golden crust instead of steaming
• 1 tablespoon olive oil: You want a neutral oil with a high smoke point here, but good olive oil adds such lovely flavor to the scallops
• Salt and freshly ground black pepper: Scallops need a generous seasoning to stand up to that bold pesto vinaigrette
• 1 large head escarole: The slightly bitter leaves hold up beautifully to dressing and provide perfect contrast to sweet shellfish
• 1 cup cherry tomatoes: Their burst of acidity brightens each bite and adds such pretty color against the white plates
• 1/2 small red onion: Thinly sliced brings a sharp bite that cuts through the richness of the scallops
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get those lovely translucent curls that melt slightly against warm scallops
• 1/4 cup toasted pine nuts: Toast them in a dry pan until fragrant and golden, watching carefully because they burn fast
• 1/4 cup prepared basil pesto: Homemade or high-quality store-bought both work, just taste it first to adjust the balance
• 2 tablespoons fresh lemon juice: Brightens the vinaigrette and cuts through the pesto richness
• 3 tablespoons extra virgin olive oil: This creates that luxurious mouthfeel that makes restaurant salads taste so special
• 1 teaspoon honey: Just enough to balance the acid and help the vinaigrette cling to every leaf

Instructions

Whisk together the vinaigrette:

In a small bowl, combine the pesto, lemon juice, olive oil, and honey until smooth and emulsified. Season with salt and pepper, then taste and adjust until it sings.

Assemble the escarole salad:

In a large bowl, toss the escarole, cherry tomatoes, and red onion with about half the vinaigrette. The leaves should be glistening but not drowning, and scatter the Parmesan and pine nuts on top.

Sear the scallops to golden perfection:

Heat the olive oil in a large nonstick skillet until shimmering hot, then season the scallops generously. Place them in a single layer and resist the urge to move them for 2 to 3 minutes until a deep golden crust forms. Flip and cook just 1 to 2 minutes more until opaque but still slightly translucent in the center.

Plate and finish dramatically:

Divide the dressed salad among four plates, then arrange four seared scallops on each. Drizzle with the remaining vinaigrette and serve while the scallops are still warm against the cool, crisp greens.

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This dish transformed a regular Tuesday anniversary into something that felt like a restaurant meal, complete with candles and actual napkins. There is something about the combination of hot, golden scallops against that cool, dressed salad that makes people slow down and really pay attention to their food.

Making It Your Own

Escarole has this particular bitterness that I love, but arugula would add peppery notes or mixed baby greens would make it more approachable. Sometimes I add thinly sliced radishes for extra crunch and color, especially when serving this in spring. The pesto vinaigrette works with almost any green, so do not be afraid to experiment.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully, but a light Pinot Grigio works just as well. For a non-alcoholic option, sparkling water with a twist of lemon refreshes the palate between bites. Crusty bread would be lovely to soak up any extra vinaigrette, though the salad is quite substantial on its own.

Timing It Right

The key to this dish is having everything ready before the scallops hit the pan, because they cook in literally minutes. I prep the vinaigrette first, then assemble the salad, and only then do I turn on the heat. That way, I can focus entirely on getting that perfect golden crust without scrambling.

• Set the table before you start cooking so you can serve immediately
• Warm your plates slightly if you want to keep the scallops hot longer
• Have your final garnish ready because there is no time once those scallops hit the pan

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Hope this becomes one of those recipes you pull out when you want to make someone feel special without spending your whole day in the kitchen.

Recipe FAQs

→ How do I achieve perfectly seared scallops?

For an ideal golden crust, ensure your scallops are thoroughly patted dry before seasoning. Heat your skillet to medium-high with olive oil until shimmering. Sear without moving for 2-3 minutes per side until opaque.

→ Can I use a different green if escarole isn't available?

Absolutely. Arugula or mixed greens make excellent substitutions for escarole, offering a slightly different flavor profile but still providing a crisp base for the dish.

→ What makes the pesto vinaigrette flavorful?

The vinaigrette combines the herbaceous richness of basil pesto with the bright acidity of fresh lemon juice, the smoothness of extra virgin olive oil, and a hint of honey for balance. Using quality pesto is key.

→ What should I serve with this meal?

This light and elegant creation pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light Pinot Grigio. For a more substantial side, a crusty bread or simple roasted asparagus would complement it well.

→ How can I ensure the scallops don't become rubbery?

The key to tender scallops is not to overcook them. They cook quickly, typically 2-3 minutes per side. They should be just opaque in the center. Using dry-packed scallops also helps prevent a rubbery texture.

→ Are there any common allergens I should be aware of?

This item contains shellfish (scallops), dairy (Parmesan, pesto), and tree nuts (pine nuts, pesto). Always check labels for store-bought pesto as it may contain additional nuts.