Seared Scallops With Escarole Salad

The skillet was too hot the first time I tried searing scallops, and they stuck like glue, tearing apart when I tried to flip them. I learned that night that patience and a proper preheat make all the difference. Now, when I hear that satisfying sizzle as each scallop hits the pan, I know I've got it right. The golden crust that forms in those two minutes is worth every second of restraint. Pairing them with peppery escarole and a bright pesto vinaigrette turned a simple weeknight experiment into something I actually crave.

I made this for a small dinner party on a rainy Saturday, and my friend kept asking if I'd ordered takeout from somewhere fancy. The truth is, I was in my pajamas until an hour before they arrived. The salad came together while the skillet heated, and by the time everyone sat down, the scallops were still warm and perfectly seared. It's become my go-to when I want to impress without the stress.

Ingredients

• Large sea scallops: Look for dry-packed scallops, they sear better and don't release excess water into the pan.
• Olive oil: A high smoke point oil works best for searing, use just enough to coat the pan lightly.
• Escarole: This sturdy green holds up to the vinaigrette without wilting into mush, and its slight bitterness balances the richness.
• Cherry tomatoes: Halved tomatoes add pops of sweetness and color, plus they release a little juice that mingles with the dressing.
• Red onion: Slice it thin so it adds sharpness without overpowering the delicate scallops.
• Parmesan cheese: Shave it fresh for the best texture and nutty flavor that melts slightly when it touches the warm scallops.
• Pine nuts: Toasting them brings out their buttery richness and adds a lovely crunch to every bite.
• Basil pesto: Store-bought works great, but homemade pesto makes this dish sing if you have the time.
• Fresh lemon juice: Brightens the pesto and cuts through the fat, making everything taste cleaner and more vibrant.
• Extra virgin olive oil: Use a good quality oil in the vinaigrette since it's not being cooked, you'll taste the difference.
• Honey: Just a teaspoon smooths out the acidity and ties the vinaigrette together.

Instructions

Whisk the vinaigrette:

Combine the pesto, lemon juice, olive oil, and honey in a small bowl, whisking until smooth and emulsified. Taste it and adjust the salt and pepper, remembering that pesto can be salty on its own.

Toss the salad:

In a large bowl, toss the escarole, tomatoes, and red onion with half the vinaigrette, coating every leaf lightly. Scatter the Parmesan and toasted pine nuts on top, saving some vinaigrette for drizzling later.

Heat the skillet:

Pour the olive oil into a large nonstick skillet and set it over medium-high heat until it shimmers but doesn't smoke. Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.

Sear the scallops:

Lay the scallops in the skillet, making sure they don't touch, and resist the urge to move them. Let them sear undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until just opaque.

Plate and serve:

Divide the dressed salad among four plates and top each with four scallops. Drizzle the remaining pesto vinaigrette over the scallops and serve immediately while everything is at its best.

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There's something about the way the pesto vinaigrette pools around the scallops, mixing with the juices from the tomatoes, that makes me want to sop up every last drop with good bread. My partner once declared this better than anything we'd ordered at our favorite seafood spot, and I haven't stopped making it since. It's the kind of dish that makes an ordinary Tuesday feel a little more special.

Choosing Your Scallops

Dry-packed scallops are worth seeking out at a good fish counter, they haven't been soaked in preservatives and they sear like a dream. If all you can find are wet-packed, just be extra diligent about drying them and expect a slightly longer sear time. Fresh is ideal, but high-quality frozen scallops, thawed gently in the fridge, work beautifully too. I've had great results with both, as long as I treat them gently and don't overcook them.

Making It Your Own

If escarole isn't available, arugula gives you a peppery punch, and mixed greens work in a pinch. I've swapped the pine nuts for toasted almonds or walnuts when my pantry was bare, and the dish still shines. Sometimes I add a handful of torn fresh basil to the salad for extra herbaceousness. You could even grill the scallops instead of searing them if you're feeling adventurous and have the weather for it.

Serving and Pairing

This dish is light enough for a warm evening but rich enough to feel indulgent. I love serving it with a crusty baguette to mop up the vinaigrette, or alongside a simple risotto if I'm feeding a crowd. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness and complements the brightness of the lemon and basil.

• Serve immediately while the scallops are warm and the greens are still crisp.
• Double the vinaigrette if you like things extra saucy, it keeps well in the fridge for a few days.
• Leftovers don't reheat well, so only sear as many scallops as you plan to eat right away.

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Once you nail that perfect sear, you'll find yourself looking for excuses to make scallops again and again. This recipe proves that elegance doesn't require complexity, just good ingredients and a little confidence.

Recipe FAQs

→ How do I get a perfect golden crust on scallops?

Pat the scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, and ensure your skillet is very hot before adding them. Avoid moving the scallops once placed in the pan, allowing them to sear undisturbed for 2-3 minutes.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed greens, or even spinach work well as substitutes. Choose greens that can hold up to the vinaigrette without wilting too quickly.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate scallops and herbaceous pesto beautifully. The acidity in these wines balances the richness of the dish.

→ Can I make the pesto vinaigrette ahead of time?

Yes, you can prepare the vinaigrette up to 2 days in advance and store it in an airtight container in the refrigerator. Whisk it again before using to recombine the ingredients.

→ How do I know when scallops are properly cooked?

Scallops are done when they're opaque in the center and have a golden-brown crust on both sides. They should still be slightly translucent in the very center and feel firm but not rubbery. Overcooking makes them tough.

→ What type of scallops should I buy?

Look for dry-packed sea scallops, which haven't been treated with preservatives. They sear better and have superior flavor compared to wet-packed scallops. Fresh scallops should smell sweet and oceanic, not fishy.