Seared Scallops With Escarole Salad

The sizzle caught me off guard the first time I seared scallops properly. I had always been timid with the heat, worried about burning them, but my neighbor told me the secret was patience and a screaming hot pan. That night, I watched those scallops turn golden and caramelized in under three minutes, and I realized I had been babying them for years. The escarole salad came later, born from a farmers market haul and a half jar of pesto I needed to use up. Now this dish is my answer when I want to impress without spending all evening in the kitchen.

I made this for a small dinner party last spring when I wanted something lighter than the usual pasta or roast. My friend Sarah, who claims she doesnt like salad as a main, went back for seconds and asked for the vinaigrette recipe. The scallops were gone in minutes, and I learned that night that simple done right beats complicated every time. There was something about the way the pesto clung to the greens and pooled around the scallops that made everyone slow down and savor it. It became my signature warm weather dish after that.

Ingredients

• 16 large sea scallops, patted dry: Dry scallops are the secret to that golden crust, and patting them with paper towels removes the moisture that causes steaming instead of searing.
• 1 tablespoon olive oil: Just enough to coat the pan, this oil should shimmer before the scallops go in or they will stick.
• Salt and freshly ground black pepper: Season generously right before searing so the crust develops with flavor built in.
• 1 large head escarole, washed and torn into bite-size pieces: Escarole has a pleasant bitterness that balances the richness of the scallops and stands up to the vinaigrette without wilting.
• 1 cup cherry tomatoes, halved: These add bursts of sweetness and acidity that brighten every bite.
• 1/2 small red onion, thinly sliced: Slice them as thin as you can for a mild sharpness that doesnt overpower.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to create delicate ribbons that melt slightly when they touch the warm scallops.
• 1/4 cup toasted pine nuts: Toasting them in a dry skillet for a few minutes releases their buttery flavor and adds crunch.
• 1/4 cup prepared basil pesto: Homemade is wonderful, but a good quality jarred pesto works beautifully and saves time.
• 2 tablespoons fresh lemon juice: Fresh is essential here, bottled lemon juice tastes flat and wont brighten the vinaigrette the same way.
• 3 tablespoons extra virgin olive oil: This thins the pesto into a pourable vinaigrette and adds silkiness.
• 1 teaspoon honey: Just a touch balances the acidity and rounds out the flavors.

Instructions

Prepare the vinaigrette:

In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until smooth and emulsified. Season with salt and pepper to taste, then set it aside to let the flavors meld while you prep the rest.

Assemble the salad:

In a large bowl, combine the escarole, cherry tomatoes, and red onion, then drizzle with about half of the pesto vinaigrette and toss gently to coat every leaf. Top with shaved Parmesan and toasted pine nuts, and divide among four plates.

Sear the scallops:

Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers and just begins to smoke. Season the scallops on both sides with salt and pepper, then place them in the pan in a single layer without crowding, searing for 2 to 3 minutes without moving them until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until just opaque in the center.

Serve:

Place four scallops on top of each salad, drizzle with the remaining pesto vinaigrette, and serve immediately while the scallops are still warm and the greens are crisp.

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The first time I nailed the sear, my husband looked up from his plate and said it tasted like something we would order out. That moment made all the failed attempts worth it. Now I make this whenever I want to remind myself that home cooking can feel just as special as a night at a bistro. Its become our anniversary dish, simple and perfect.

Choosing the Right Scallops

Look for dry-packed scallops at the seafood counter, which have not been treated with chemicals or soaked in water. Wet-packed scallops are cheaper but release moisture when cooked, making it nearly impossible to get a good sear. If the scallops look milky white or are sitting in liquid, pass on them. Fresh scallops should smell like the ocean, sweet and clean, never fishy or sour. I learned this the hard way after a disappointing batch that steamed instead of seared.

Making It Your Own

If you cant find escarole, arugula or a mix of hearty greens works just as well and adds a peppery note. You can swap the pine nuts for slivered almonds or walnuts if thats what you have on hand. I have also made this with a squeeze of orange juice in the vinaigrette when I had no lemon, and it was wonderful. The key is keeping the balance between bitter greens, rich scallops, and a bright acidic dressing. Feel free to add roasted red peppers or grilled zucchini if you want more vegetables on the plate.

Serving and Pairing Suggestions

This dish shines as a light main course for warm evenings or an elegant starter for a larger meal. A crisp Sauvignon Blanc or a light Pinot Grigio complements the pesto and scallops without overwhelming them. If youre serving this for guests, you can prep the salad and vinaigrette ahead of time and sear the scallops right before plating. I like to serve it with crusty bread on the side to soak up the extra vinaigrette.

• Pair with a chilled white wine or sparkling water with lemon.
• Serve with warm baguette slices or garlic crostini.
• For a heartier meal, add roasted fingerling potatoes on the side.

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This recipe taught me that elegance doesnt require complexity, just good ingredients and a little confidence. I hope it becomes a staple in your kitchen the way it has in mine.

Frequently Asked Questions

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

Pat scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible. Heat the oil until shimmering, then don't move the scallops for 2-3 minutes to allow proper caramelization.

→ Can I substitute different greens for escarole?

Yes, arugula or mixed greens work well as substitutes. Arugula adds a peppery bite while mixed greens offer a milder flavor. Choose greens that can hold up to the vinaigrette without wilting immediately.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully with the scallops and pesto. The acidity cuts through the richness while complementing the herbaceous vinaigrette and sweet scallops.

→ Can I make the pesto vinaigrette ahead of time?

Yes, whisk the vinaigrette up to 2 days ahead and refrigerate. Bring to room temperature and whisk again before using to re-emulsify the ingredients.

→ How can I tell when scallops are properly cooked?

Scallops are done when they're opaque in the center and firm to the touch. They should have a golden-brown crust on each side but remain tender inside. Overcooking makes them rubbery, so aim for 2-3 minutes per side.

→ What are dry-packed scallops and why are they better?

Dry-packed scallops are not treated with preservatives or water solutions. They sear better because they contain less moisture, creating a superior golden crust. Wet-packed scallops release water during cooking, preventing proper browning.