Seared Scallops With Escarole Pesto (Printable)

Pan-seared scallops with crisp escarole and vibrant pesto vinaigrette. Elegant and ready in 30 minutes.

# 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

# Step-by-Step Guide:

01 - In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey. Season with salt and pepper to taste. 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 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. Do not overcook.
04 - Divide the salad among 4 plates. Top each with 4 seared scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Tips:

01 -
  • Scallops cook in under five minutes, so you get restaurant-quality results without the stress or the wait.
  • The pesto vinaigrette does double duty as both salad dressing and scallop sauce, cutting your prep in half.
  • Escarole adds a satisfying crunch and slight bitterness that balances the sweet, buttery scallops perfectly.
  • It looks stunning on the plate, like something you'd order at a coastal bistro on vacation.
02 -
  • Patting the scallops bone-dry with paper towels is the single most important step because any moisture will prevent that beautiful caramelized crust from forming.
  • Do not move the scallops once they hit the pan, even if you're tempted to peek, because they need uninterrupted contact with the heat to develop that golden sear.
  • Pull the scallops off the heat when they're just barely opaque in the center because they'll continue cooking from residual heat and can turn rubbery if overdone.
03 -
  • Let the scallops sit at room temperature for 10 minutes before cooking so they sear evenly instead of staying cold in the center.
  • Use a stainless steel or cast iron skillet if you don't have nonstick because the fond that builds up adds incredible flavor, just make sure the pan is screaming hot first.
  • If your scallops have a small side muscle still attached, pull it off gently with your fingers because it can be tough and chewy after cooking.
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