Pin This My husband brought home fresh scallops one Thursday evening, still cold from the fishmonger, and I panicked a little because I'd never seared them before. I remembered watching a cooking show where they talked about getting that golden crust, so I cranked up the heat, patted those scallops bone dry, and held my breath. The sizzle when they hit the pan was so satisfying I actually laughed out loud. We ate them over a quick escarole salad with pesto I had in the fridge, and it turned into one of those meals that feels fancy but comes together in less time than ordering takeout.
I made this for my sister when she came over after a long day at work, and she kept saying it tasted too good to be so easy. She's the type who notices everything, so when she asked for the recipe halfway through eating, I knew I'd stumbled onto something worth repeating. Now it's my go-to when I want to impress someone without spending the whole evening in the kitchen.
Ingredients
- Large sea scallops: Look for dry-packed scallops, which means they haven't been soaked in preservatives and will sear instead of steam, giving you that golden crust you're after.
- Olive oil for searing: Use regular olive oil here, not extra virgin, because it has a higher smoke point and won't burn when the pan gets really hot.
- Escarole: This sturdy green holds up to the vinaigrette without wilting into sad mush, and its slight bitterness balances the rich scallops perfectly.
- Cherry tomatoes: Halve them so their juices mingle with the dressing, adding little bursts of sweetness throughout the salad.
- Red onion: Slice it thin so it adds sharpness without overpowering, and if you're sensitive to raw onion, soak the slices in cold water for ten minutes first.
- Shaved Parmesan: Use a vegetable peeler to get thin, delicate shavings that melt slightly when they touch the warm scallops.
- Toasted pine nuts: Toast them in a dry skillet until fragrant and golden, watching closely because they go from perfect to burnt in seconds.
- Basil pesto: Homemade is wonderful, but a good jar from the store works beautifully and saves you time on a weeknight.
- Fresh lemon juice: Freshly squeezed makes all the difference, brightening the pesto and cutting through the richness.
- Extra virgin olive oil for vinaigrette: This is where you use the good stuff, since it's not being heated and its flavor really shines.
- Honey: Just a teaspoon rounds out the vinaigrette and keeps the lemon and pesto from tasting too sharp.
Instructions
- Whisk the vinaigrette:
- Combine the pesto, lemon juice, olive oil, and honey in a small bowl, whisking until it's smooth and emulsified. Taste it and adjust the salt and pepper, remembering that pesto is already salty, so go easy at first.
- Toss the salad:
- Put the torn escarole, halved tomatoes, and sliced red onion into a large bowl, then drizzle with about half the vinaigrette and toss gently with your hands so every leaf gets coated. Scatter the Parmesan shavings and toasted pine nuts on top, saving the final toss for plating so they stay crunchy.
- Heat the pan:
- Set a large nonstick skillet over medium-high heat and add the olive oil, letting it heat until it shimmers and almost starts to smoke. This high heat is what gives the scallops that restaurant-quality crust.
- Season and sear the scallops:
- Pat the scallops completely dry with paper towels, then season both sides with salt and pepper right before they go in the pan. Lay them in the skillet in a single layer without crowding, and resist the urge to move them for a full two to three minutes until they release easily and have a deep golden bottom, then flip and cook just one to two minutes more until barely opaque in the center.
- Plate and serve:
- Divide the dressed salad among four plates, nestle four scallops on each, and drizzle the remaining pesto vinaigrette over the top. Serve immediately while the scallops are still warm and the salad is crisp.
Pin This One night I served this to friends on the patio with a cold Sauvignon Blanc, and we ended up sitting there long after the plates were empty, talking and laughing as the sun went down. It's funny how a simple dish can anchor an evening like that, turning dinner into something you remember weeks later. I think it's the combination of something a little special paired with how easy it is to pull off, you're relaxed enough to actually enjoy the people you're feeding.
Choosing the Best Scallops
When you're at the seafood counter, ask for dry-packed sea scallops and take a close look at them before you buy. They should smell clean and ocean-sweet, never fishy or sour, and they should look slightly translucent and ivory-colored, not bright white. Bright white scallops have usually been treated with sodium tripolyphosphate, which makes them absorb water and prevents that beautiful caramelized crust you're aiming for. If your fishmonger doesn't label them as dry-packed, just ask, most places are happy to tell you.
Swapping the Greens
Escarole is my favorite here because it's sturdy and slightly bitter, but it's not always easy to find depending on where you shop. Arugula works beautifully if you like peppery greens, though it's more delicate so dress it at the last second. Mixed baby greens are a safe, mild option, and even chopped romaine adds a nice crunch if that's what you have on hand. Just avoid anything too tender like butter lettuce, which will wilt under the warm scallops and turn soggy.
Making It Your Own
This recipe is flexible enough to adapt based on what's in your fridge or what sounds good to you. Sometimes I add thinly sliced fennel to the salad for extra crunch and a hint of anise, or I toss in a handful of olives if I'm feeling like something briny. You can swap the pine nuts for toasted almonds or walnuts, and if you're not a fan of red onion, shallots are milder and just as good.
- Try sun-dried tomatoes instead of cherry tomatoes for a deeper, sweeter flavor.
- Add a handful of fresh basil or parsley to the salad for extra brightness.
- If you want more protein, this serves two generously instead of four as a lighter meal.
Pin This This dish has become one of those reliable favorites I turn to when I want something that feels a little luxurious without a lot of fuss. I hope it finds a place in your rotation too, especially on those nights when you want to feel like you're treating yourself.
Recipe FAQs
- → How do I get a perfect golden crust on scallops?
Use dry-packed scallops and pat them completely dry with paper towels before cooking. Heat your skillet until very hot, add oil, and let scallops sear undisturbed for 2-3 minutes per side.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed spring greens, or even butter lettuce work well as alternatives. Choose greens with a bit of texture to stand up to the warm scallops and vinaigrette.
- → What type of scallops should I buy?
Look for dry-packed sea scallops rather than wet-packed. Dry-packed scallops haven't been treated with preservatives and will sear much better, developing a beautiful golden crust.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk the vinaigrette together and refrigerate in an airtight container for up to 3 days. Give it a quick whisk before using as ingredients may separate.
- → How do I know when scallops are done cooking?
Scallops are done when they're just opaque in the center and have a golden-brown crust on each side. They should feel slightly firm but still have a little give. Total cooking time is about 3-5 minutes.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate scallops and bright pesto flavors beautifully. A dry rosé also makes an excellent pairing.