Save to Pinterest The skillet was already smoking when I realized I'd forgotten to pat the scallops dry. That first attempt turned into a steamy mess instead of the golden crust I'd been dreaming about all week. Now I keep a folded paper towel next to my cutting board, a quiet reminder that the smallest prep step makes all the difference. This dish taught me that elegance isn't about complexity. It's about respecting a few beautiful ingredients and not getting in their way.
I made this for my sister's birthday one March evening when she asked for something special but not fussy. She sat at the counter with a glass of wine, watching me sear the scallops in two quick batches. When I plated them over the bright green salad, she said it looked like something from a restaurant. I didn't tell her how nervous I'd been about the timing. I just poured more wine and pretended I did this all the time.
Ingredients
- Large sea scallops: Dry-packed scallops are worth hunting down because they sear instead of steam, and patting them bone-dry with paper towels is the secret to that restaurant-quality crust.
- Olive oil: Use a mild olive oil with a high smoke point for searing, saving the peppery extra virgin stuff for the vinaigrette where you'll actually taste it.
- Escarole: This sturdy green has a pleasant bitterness and holds its shape under dressing, unlike delicate lettuces that turn soggy in minutes.
- Cherry tomatoes: Halving them releases their sweet juice, which mingles with the vinaigrette and makes every bite a little brighter.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits in the vinaigrette for a few minutes.
- Parmesan cheese: Shave it with a vegetable peeler for delicate curls that melt on your tongue instead of clumping like grated cheese.
- Pine nuts: Toast them in a dry skillet until they smell like warm honey, but don't walk away or they'll burn in seconds.
- Basil pesto: Homemade is lovely, but a good jarred pesto works beautifully and saves you from washing a food processor on a weeknight.
- Fresh lemon juice: Squeeze it right before whisking, bottled lemon juice tastes flat and won't brighten the pesto the same way.
- Honey: Just a teaspoon smooths out the vinaigrette and keeps the 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 looks glossy and emulsified. Taste it and add a pinch of salt or pepper if it needs backbone.
- Toss the salad:
- In a large bowl, pile the torn escarole, cherry tomatoes, and red onion, then drizzle with half the vinaigrette and toss gently with your hands so every leaf gets coated. Scatter the Parmesan and toasted pine nuts on top.
- Heat the skillet:
- Set a large nonstick skillet over medium-high heat and add the olive oil, waiting until it shimmers and almost starts to smoke. This is the moment that makes or breaks your crust.
- Season and sear the scallops:
- Sprinkle both sides of each scallop with salt and pepper, then lay them in the hot skillet in a single layer without crowding. Let them sit untouched for 2 to 3 minutes until the bottoms turn deep golden brown, then flip and cook 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 vinaigrette over everything and serve right away while the scallops are still warm.
Save to Pinterest There's something about the way a perfectly seared scallop sits on a pile of greens that makes dinner feel like an occasion. My friend once told me this dish made her feel like she was dining somewhere expensive, but really, it was just a Wednesday and I was barefoot in my kitchen. That's when I realized cooking isn't about impressing anyone. It's about making ordinary nights feel worth remembering.
How to Pick the Best Scallops
I used to grab whatever scallops were on sale until a fishmonger told me to look for dry-packed ones that smell like the ocean, not like chemicals. Wet-packed scallops are treated with a solution that makes them absorb water and weigh more, which sounds like a bargain until you realize they shrink and steam in the pan. If the scallops look bright white and sitting in milky liquid, keep walking. The best ones are slightly beige or pink, firm to the touch, and smell clean and sweet.
What to Do With Leftover Pesto Vinaigrette
I always make extra vinaigrette and keep it in a jar in the fridge because it's magic on just about everything. Toss it with warm pasta and a handful of arugula for an instant lunch, or drizzle it over roasted vegetables, grilled chicken, or even a simple bowl of white beans. It keeps for about a week, though in my house it rarely lasts that long. Just give it a good shake before using since the oil and pesto will separate as it sits.
Making It Your Own
This recipe is forgiving in the best way. If you can't find escarole, arugula or a mix of sturdy greens work just as well, though they'll have a peppery bite instead of that pleasant bitterness. You can swap the pine nuts for toasted walnuts or slivered almonds, and if you're not a fan of red onion, try thinly sliced fennel for a sweeter, more delicate crunch. Some nights I add a handful of white beans to the salad to make it heartier, and it's never been anything but delicious.
- Try grilling the scallops instead of searing them for a smoky summer version.
- Add a pinch of red pepper flakes to the vinaigrette if you like a little heat.
- Serve with crusty bread to soak up every drop of that pesto vinaigrette.
Save to Pinterest This dish has become my go-to when I want to feel like I know what I'm doing in the kitchen. It's quick, it's pretty, and it never fails to make dinner feel like something special.
Recipe Q&A
- → How do I get a perfect golden crust on scallops?
Pat the scallops completely dry with paper towels before cooking, use high heat, and avoid moving them for 2-3 minutes during the initial sear. Moisture is the enemy of a good crust.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed spring greens, or even spinach work well as substitutes. Arugula adds a peppery note that complements the sweet scallops beautifully.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio pairs wonderfully with the scallops and pesto. The acidity cuts through the richness while complementing the herbaceous flavors.
- → How can I tell when scallops are perfectly cooked?
Scallops are done when they're just opaque in the center and still slightly translucent. They should feel firm but spring back gently when pressed. Overcooking makes them rubbery.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk the vinaigrette up to 2 days in advance and store it refrigerated in an airtight container. Whisk again before using as the oil may separate.
- → What are dry-packed scallops and why should I use them?
Dry-packed scallops are natural scallops without added preservatives or water. They sear better and have superior flavor compared to wet-packed scallops, which release excess moisture during cooking.