Seared Scallops With Escarole Salad (Printable)

Plump golden scallops with crisp escarole and vibrant pesto vinaigrette. Elegant yet simple in just 30 minutes.

# Ingredient List:

→ 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 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 -
  • Scallops are more forgiving than you think, especially when you respect the heat and let them breathe—no poking, no prodding, just patience.
  • The pesto vinaigrette bridges everything together without pretending to be something it isn't, bright and alive on every bite.
02 -
  • Dry-packed scallops are worth seeking out because they have no added moisture, which means they sear instead of steam—ask your fishmonger or check the label carefully.
  • Overcooking scallops by even thirty seconds turns them from tender to rubbery, so watch them closely and pull them from the heat the moment they turn opaque in the center.
03 -
  • If your scallops release liquid while sitting, pat them dry again right before cooking—this is your secret to avoiding that steaming problem.
  • A squeeze of fresh lemon juice directly on the warm scallops before serving brightens everything and adds dimension that takes thirty seconds but feels significant.
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