Seared Scallops With Escarole Salad

I used to think scallops were restaurant food only, something I could never get right at home. Then one weeknight, I grabbed a package from the fish counter on impulse and decided to just go for it. The moment that first scallop hit the hot pan and released that sweet, caramelized scent, I realized I'd been overthinking it all along. Now this dish is my go-to when I want to feel like I'm treating myself without spending hours in the kitchen.

I made this for my sister's birthday last spring, plating it up on my nicest dishes with a bottle of cold Sauvignon Blanc. She took one bite and asked if I'd secretly gone to culinary school. I hadn't, but I did learn that presentation and a few quality ingredients can make any Tuesday night feel special. We sat on the porch as the sun set, and she kept saying she couldn't believe something this elegant came from my tiny kitchen.

Ingredients

• 16 large sea scallops, patted dry: Dry-packed scallops are the secret here, they sear instead of steam and the difference is night and day.
• 1 tablespoon olive oil: Just enough to coat the pan, you want the scallops to sear, not shallow fry.
• Salt and freshly ground black pepper: Simple seasoning lets the natural sweetness of the scallops shine through.
• 1 large head escarole, washed and torn: Escarole has a sturdy, slightly bitter bite that stands up to the vinaigrette without wilting instantly.
• 1 cup cherry tomatoes, halved: They add pops of juicy sweetness and a little color contrast.
• 1/2 small red onion, thinly sliced: A mild sharpness that balances the richness of the pesto and scallops.
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get those delicate curls that melt just a bit on contact.
• 1/4 cup toasted pine nuts: Toasting them releases their oils and gives a deeper, nuttier flavor.
• 1/4 cup prepared basil pesto: Homemade is wonderful, but a good jarred pesto works beautifully when you're short on time.
• 2 tablespoons fresh lemon juice: Brightens the pesto and cuts through the richness with a little zing.
• 3 tablespoons extra virgin olive oil: This loosens the pesto into a pourable vinaigrette.
• 1 teaspoon honey: Just a touch to round out the acidity and bring everything into balance.

Instructions

Make the Pesto Vinaigrette:

Whisk together the pesto, lemon juice, olive oil, and honey in a small bowl until smooth and emulsified. Season with salt and pepper, taste it, and adjust as needed.

Build the Salad:

Toss the escarole, tomatoes, and red onion in a large bowl with about half the vinaigrette, just enough to lightly coat the greens. Scatter the Parmesan shavings and toasted pine nuts over the top.

Sear the Scallops:

Heat the olive oil in a large nonstick skillet over medium-high until it shimmers but doesn't smoke. Season the scallops generously on both sides, then lay them in the pan without crowding, searing undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook another 1 to 2 minutes until just opaque.

Plate and Serve:

Divide the salad among four plates and top each with four scallops. Drizzle the remaining vinaigrette over the scallops and serve immediately while everything is fresh and warm.

Save

The first time I nailed the sear on these scallops, I actually laughed out loud in my kitchen. It felt like unlocking a skill I didn't know I had. Now every time I make them, I get that same little thrill when I flip one over and see that perfect caramelized crust staring back at me.

Choosing Your Scallops

Always ask for dry-packed sea scallops at the seafood counter. Wet-packed ones are treated with a solution that makes them absorb water, and no matter how hard you try, they'll never get that restaurant-quality crust. If they look milky or are sitting in liquid, keep looking. Fresh scallops should smell like the ocean, sweet and clean, never fishy or sour.

Working With Escarole

Escarole can be a little gritty, so give it a good wash in cold water and spin it dry. The outer leaves are more bitter, the inner ones are milder and more tender. I like using a mix of both for depth of flavor. If you can't find escarole, arugula or frisee work well too, though they'll give you a slightly different texture and bite.

Serving Suggestions

This dish is light enough that you might want to start with a small soup or serve it with crusty bread to soak up the vinaigrette. A chilled white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside. I've also served this as an appetizer for six instead of a main for four, and it works beautifully that way too.

• Toast the pine nuts in a dry skillet over medium heat, watching closely so they don't burn.
• Make the vinaigrette up to a day ahead and store it in the fridge, just whisk it again before using.
• Leftover salad keeps for a few hours, but the scallops are best enjoyed immediately.

Save

This recipe taught me that fancy doesn't have to mean complicated. With a hot pan, good ingredients, and a little confidence, you can make something that feels celebratory any night of the week.

Recipe FAQs

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

Pat scallops completely dry with paper towels before cooking and use dry-packed scallops. Heat your skillet until oil is shimmering, then avoid moving the scallops for 2-3 minutes to develop a beautiful golden crust.

→ Can I substitute the escarole with other greens?

Yes, arugula, mixed greens, or even butter lettuce work well as substitutes. 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 complements the delicate scallops and bright pesto vinaigrette beautifully. The acidity cuts through the richness perfectly.

→ How can I tell when scallops are properly cooked?

Scallops should be opaque in the center and firm to the touch, taking about 3-4 minutes total cooking time. Overcooking makes them rubbery, so watch carefully.

→ Can I make the pesto vinaigrette ahead of time?

Absolutely. Whisk together the pesto, lemon juice, olive oil, and honey up to 2 days ahead and refrigerate. Bring to room temperature and whisk again before serving.

→ What are dry-packed scallops?

Dry-packed scallops are fresh scallops that haven't been treated with chemical preservatives. They sear better and have superior flavor compared to wet-packed scallops that release excess moisture.