Save The sizzle of scallops hitting a screaming-hot pan is one of my favorite kitchen sounds. It means dinner is minutes away, and something truly special is about to happen. I used to overthink fancy seafood dishes until a fishmonger told me the secret: dry scallops, hot pan, don't touch them. That advice turned this elegant plate into a weeknight victory. Now I make it whenever I want to feel like I'm dining out without leaving my kitchen.
I made this for a small dinner party last spring when I wanted to impress without spending all day in the kitchen. My friend Sarah, who claims she doesn't like salad, went back for seconds of the escarole. The pesto vinaigrette was the hero, bright and herby, pulling everything together. Everyone assumed I'd been cooking for hours. I just smiled and poured more wine.
Ingredients
- 16 large sea scallops, patted dry: Dry-packed scallops are essential here because wet-packed ones release too much moisture and steam instead of sear, so look for labels that say dry or diver scallops and use paper towels to blot them completely.
- 1 tablespoon olive oil: This oil needs a higher smoke point for the sear, so regular olive oil works better than extra virgin in the hot skillet.
- Salt and freshly ground black pepper, to taste: Season generously right before cooking because scallops are naturally sweet and need that savory contrast.
- 1 large head escarole, washed and torn into bite-size pieces: Escarole is sturdy enough to hold up under dressing without wilting immediately, and its slightly bitter flavor cuts through the richness beautifully.
- 1 cup cherry tomatoes, halved: These add pops of juicy sweetness and a splash of color that makes the salad feel alive.
- 1/2 small red onion, thinly sliced: Slice these as thin as you can for a sharp bite that mellows slightly when tossed with the vinaigrette.
- 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to shave thin ribbons because they melt just a little on your tongue and feel fancy.
- 1/4 cup toasted pine nuts: Toasting them in a dry skillet for a few minutes brings out a buttery, nutty flavor that store-bought versions never have.
- 1/4 cup prepared basil pesto: Homemade pesto is incredible, but a good jarred version saves time and still delivers vibrant basil flavor.
- 2 tablespoons fresh lemon juice: Freshly squeezed lemon juice brightens the pesto and keeps the vinaigrette from feeling heavy.
- 3 tablespoons extra virgin olive oil: This is where you use the good stuff because it adds fruity richness to the dressing.
- 1 teaspoon honey: Just a touch of honey rounds out the acidity and brings everything into balance.
Instructions
- Whisk the vinaigrette:
- In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until it looks creamy and emulsified. Taste it and adjust with salt and pepper, remembering that pesto is already salty, so go easy at first.
- Toss 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 with your hands or tongs. Top with shaved Parmesan and toasted pine nuts, but save some vinaigrette for drizzling over the scallops later.
- Sear the scallops:
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers and almost starts to smoke. Season the scallops on both sides with salt and pepper, then lay them in the pan in a single layer, making sure they don't touch. Let them sear undisturbed for 2 to 3 minutes until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until just opaque in the center.
- Plate and serve:
- Divide the dressed salad among four plates, then top each with four scallops arranged like little golden coins. Drizzle the remaining pesto vinaigrette over the scallops and serve immediately while everything is still warm and crisp.
Save The first time I nailed the sear on scallops, I actually laughed out loud in my kitchen. That crust, that color, the way they released from the pan without sticking, it felt like unlocking a new level. I plated them over the escarole salad, drizzled the pesto vinaigrette, and took a bite that tasted like confidence. It's the kind of dish that makes you feel like a better cook than you were twenty minutes ago.
Choosing the Right Scallops
Look for scallops labeled as dry-packed or diver because wet-packed scallops are treated with a solution that makes them absorb water and prevents browning. Fresh scallops should smell like the ocean, sweet and clean, never fishy or sour. If you can only find frozen, thaw them gently in the fridge overnight and pat them dry twice before cooking. Size matters too, large sea scallops are ideal for searing because they give you enough time to build a crust before the center overcooks.
Making It Your Own
Swap the escarole for arugula if you want more peppery bite, or use a mix of baby greens for something softer and sweeter. You can also add roasted red peppers, blanched asparagus, or thinly sliced fennel to the salad for extra texture and flavor. If you're not a fan of pine nuts, toasted slivered almonds or chopped walnuts work beautifully. For a richer finish, add a small pat of butter to the pan during the last 30 seconds of cooking and spoon it over the scallops before serving.
Serving and Pairing Suggestions
This dish shines as a light main course for dinner parties or date nights, and it pairs gorgeously with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Serve it with crusty bread to soak up the pesto vinaigrette, or add a side of roasted fingerling potatoes for something more substantial. Leftovers don't reheat well because scallops toughen, so this is best enjoyed fresh and hot from the pan.
- Chill your salad plates in the fridge for ten minutes before plating to keep the greens extra crisp.
- Double the pesto vinaigrette and save the extra in the fridge for drizzling over grilled chicken or roasted vegetables later in the week.
- If you're cooking for two, halve the recipe but use the same size skillet so the scallops have room to sear properly without crowding.
Save There's something deeply satisfying about a dish this elegant coming together in half an hour. It reminds me that good food doesn't have to be complicated, it just has to be made with attention and a little bit of love.
Recipe Questions & Answers
- → How do I get a perfect golden crust on my scallops?
Pat the scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, and ensure your pan is very hot before adding them. Avoid moving the scallops while they sear for 2-3 minutes to develop a beautiful golden crust.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed spring greens, or baby spinach work well as alternatives. Arugula adds a peppery note, while mixed greens provide a milder flavor that complements the pesto vinaigrette beautifully.
- → What wine pairs best with seared scallops?
A crisp Sauvignon Blanc or light Pinot Grigio pairs wonderfully with seared scallops. The bright acidity cuts through the richness of the pesto while complementing the sweet, delicate flavor of the seafood.
- → How can I tell when scallops are properly cooked?
Scallops are done when they are golden brown on the outside and just opaque in the center. They should feel firm but still slightly springy to the touch. Overcooking makes them rubbery, so aim for 2-3 minutes per side.
- → Can I make the pesto vinaigrette ahead of time?
Yes, whisk together the pesto, lemon juice, olive oil, and honey up to 2 days in advance. Store it in an airtight container in the refrigerator and give it a good shake or whisk before using.
- → What are dry-packed scallops and why are they better?
Dry-packed scallops have not been treated with preservatives or phosphates, which can add excess moisture. They sear better and develop a superior golden crust compared to wet-packed scallops that tend to steam rather than sear.