Seared Scallops with Escarole Pesto (Print)

Golden scallops meet crisp escarole and vibrant pesto vinaigrette in this elegant 30-minute pescatarian main dish.

# 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

# Directions:

01 - In a small bowl, whisk together pesto, 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 half of the pesto vinaigrette and toss gently to coat. Top with shaved Parmesan 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 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 1 to 2 minutes until just opaque in the center. Avoid overcooking.
04 - Divide assembled salad among 4 plates. Top each with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • The scallops develop a caramelized crust that tastes like butter and the sea all at once.
  • Pesto vinaigrette is one of those happy accidents that makes you wonder why anyone bothers with plain lemon juice.
  • Escarole adds a sturdy, slightly bitter crunch that stands up to the richness without wilting into sad lettuce.
  • The whole thing comes together in less time than it takes to decide what to watch on TV.
02 -
  • Wet scallops will steam instead of sear, so pat them absolutely dry and let them sit on a paper towel for a few minutes before they hit the pan.
  • Don't flip the scallops early, they'll release from the pan naturally when the crust forms, and peeking too soon ruins everything.
  • If your skillet isn't big enough for all 16 scallops at once, cook them in two batches so they have space to breathe and brown properly.
03 -
  • Remove scallops from the fridge 10 minutes before cooking so they sear evenly instead of staying cold in the center.
  • Use a fish spatula to flip the scallops, its thin edge slides under them without tearing that beautiful crust.
  • Don't dress the entire salad ahead of time or the escarole will wilt, toss it right before plating for maximum crunch.
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