Seared Scallops With Escarole Salad (Printable Version)

Plump golden scallops paired with crisp escarole and vibrant pesto vinaigrette in just 30 minutes.

# What You 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

# Steps:

01 - In a small bowl, whisk together the pesto, lemon juice, extra virgin 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 approximately 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 the 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 another 1 to 2 minutes until just opaque in the center. Avoid overcooking.
04 - Divide the escarole salad among 4 plates. Top each portion with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Advice:

01 -
  • It looks and tastes like fine dining but comes together faster than most takeout orders.
  • The pesto vinaigrette does double duty as both salad dressing and scallop drizzle, cutting down on prep without sacrificing flavor.
  • You get that perfect golden crust on the scallops every single time once you know the trick.
  • The bitterness of escarole plays beautifully against the sweet scallops and rich pesto.
02 -
  • Pat those scallops bone dry with paper towels before they go in the pan, any moisture will steam them instead of searing them.
  • Don't move the scallops once they hit the pan, let them sit still so that crust can develop properly.
  • If your scallops are wet-packed, rinse them well and dry them thoroughly, or better yet, seek out dry-packed ones at a good fish counter.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and make flipping easier.
  • Let the scallops come to room temperature for about 10 minutes before cooking so they sear evenly.
  • If you're doubling the recipe, sear the scallops in batches to avoid overcrowding, which drops the pan temperature and causes steaming.
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