Seared Scallops With Escarole Salad (Printer-friendly)

Plump golden scallops with crisp escarole and vibrant pesto vinaigrette. Elegant, simple, and ready in 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

# How-To Steps:

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 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 until shimmering. Season scallops on both sides with salt and pepper. Add scallops in a single layer without moving for 2 to 3 minutes until golden brown on the bottom. Flip and cook for an additional 1 to 2 minutes until the center is just opaque. Avoid overcooking.
04 - Divide the escarole salad among 4 plates. Top each plate with 4 seared scallops. Drizzle with the remaining pesto vinaigrette and serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but you're done in 30 minutes flat.
  • The pesto vinaigrette does double duty, flavoring both the greens and the scallops with hardly any effort.
  • Each scallop gets a restaurant-quality crust that's crispy outside and buttery soft inside.
  • The bitterness of escarole plays beautifully against the sweetness of the scallops and the richness of Parmesan.
02 -
  • Wet scallops will steam instead of sear, so pat them bone dry and let them sit on a paper towel for a few minutes before cooking.
  • Don't crowd the pan or the temperature will drop and you'll lose that gorgeous crust.
  • Scallops cook fast, pull them off the heat as soon as the centers turn opaque or they'll turn rubbery.
03 -
  • Let your scallops come to room temperature for about 10 minutes before searing for the most even cooking.
  • If your skillet isn't nonstick, use a well-seasoned cast iron pan and add a touch more oil.
  • A squeeze of fresh lemon over the finished plate just before serving adds a final burst of brightness.
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