Seared Scallops Escarole Pesto Vinaigrette (Printable)

Golden seared scallops meet crisp escarole salad and vibrant pesto vinaigrette. An elegant, simple-to-prepare meal.

# 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 (store-bought or homemade)
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 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 2-3 minutes until golden brown. Flip and cook for another 1-2 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 -
  • The contrast between warm, golden crust on the scallops and the cool, crisp salad hits every texture note
  • That pesto vinaigrette doubles as a sauce for the scallops, making each bite vibrant and alive
  • Twenty minutes from start to finish means you can make this on a Tuesday without tears
02 -
  • Water is the enemy of a good scallop sear, so pat those scallops completely dry with paper towels before they hit the pan
  • Overcooked scallops become rubber and sadness, so pull them when they are just opaque in the center as they will continue cooking slightly
  • The vinaigrette can be made a day ahead and kept in the fridge, but bring it to room temperature before using
03 -
  • Listen for the sizzle to change pitch when the scallops release naturally from the pan, that is your sign they have a proper crust
  • Do not crowd the pan or the scallops will steam instead of sear, cook in two batches if necessary
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