Seared Scallops With Escarole Pesto (Printable Version)

Golden seared scallops with crisp escarole and vibrant pesto vinaigrette, ready in just 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

# Step-by-Step Guide:

01 - In a small bowl, whisk together the basil pesto, fresh lemon juice, extra virgin olive oil, and honey. Season with salt and pepper to taste. Set aside.
02 - In a large bowl, combine torn escarole, halved cherry tomatoes, and thinly sliced red onion. Drizzle with approximately half of the pesto vinaigrette and toss gently to coat. Top with shaved Parmesan cheese and toasted 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. Avoid overcooking.
04 - Divide the dressed escarole salad among 4 plates. Top each plate with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Tips:

01 -
  • It looks like something from a restaurant menu but uses simple ingredients you can grab on the way home.
  • The pesto vinaigrette does double duty as both salad dressing and scallop drizzle, so there's less to make and clean.
  • Scallops cook in under five minutes, which means you can have dinner plated before anyone gets impatient.
  • The bitterness of escarole plays beautifully against the sweet, buttery scallops and bright pesto.
02 -
  • Wet scallops will never get that golden crust no matter how hot your pan is, so always look for dry-packed and blot them thoroughly with paper towels.
  • Don't flip the scallops early or they'll stick and tear, wait until they release naturally from the pan and you'll get a perfect sear every time.
  • Overcooked scallops turn rubbery and sad, so pull them off the heat when they're just opaque in the center, they'll finish cooking as they rest.
03 -
  • Let your scallops sit at room temperature for about ten minutes before cooking so they sear evenly and don't cool down the pan.
  • Use a stainless steel or cast iron skillet if you don't have nonstick, just make sure it's screaming hot and well-oiled so the scallops don't stick.
  • Save any leftover vinaigrette in the fridge for up to three days and use it on grain bowls, roasted vegetables, or even as a marinade for chicken.
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