Seared Scallops With Escarole Salad (Print Version)

Pan-seared scallops paired with crisp escarole salad and bright pesto vinaigrette for an elegant 30-minute meal.

# 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

# How to Make It:

01 - In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey. Season with salt and pepper. Set aside.
02 - In a large bowl, combine escarole, cherry tomatoes, and red onion. Drizzle with about half of the pesto vinaigrette and toss gently to coat. Top with shaved Parmesan and 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 the oil is hot and shimmering, add scallops in a single layer. Sear without moving for 2-3 minutes until golden brown. Flip and cook for another 1-2 minutes until just opaque in the center. Do not overcook.
04 - Divide the salad among 4 plates. Top each with 4 scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Additional Tips::

01 -
  • It looks like restaurant plating but comes together in less than half an hour.
  • The pesto vinaigrette does double duty, brightening both the salad and the scallops.
  • Scallops cook so fast you can have this on the table before your guests finish their first glass of wine.
  • The bitterness of escarole plays beautifully against the sweetness of perfectly seared scallops.
02 -
  • Do not move the scallops once they hit the pan, the crust only forms if they sit undisturbed in the hot oil.
  • Overcooking scallops by even a minute turns them rubbery, so pull them off the heat as soon as the centers turn opaque.
  • If your scallops release a lot of liquid in the pan, they were likely wet-packed and need more drying time or a hotter pan.
03 -
  • Let the scallops come to room temperature for about 10 minutes before searing so they cook evenly.
  • If your skillet isnt large enough, sear the scallops in two batches to avoid overcrowding and steaming.
  • Reserve a little extra vinaigrette to drizzle over the scallops just before serving for an extra pop of flavor.
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