Seared Scallops With Escarole Pesto

My neighbor brought me scallops from the dock one Saturday morning, still cold and smelling like the ocean. I had escarole wilting in the crisper and half a jar of pesto I'd made earlier that week. What started as pantry roulette turned into one of those meals where every bite felt intentional, even though I was mostly winging it. The scallops seared up with a crust so golden I actually gasped, and the peppery escarole with that bright pesto vinaigrette made the whole plate sing.

I made this for a small dinner party once, and my friend who claims she doesn't like salad had three helpings. She kept saying it was the vinaigrette, but I think it was the way the warm scallops wilted the greens just enough. There's something about that contrast, the hot and cold, the crisp and tender, that makes people forget they're eating something healthy. I've served it on mismatched plates with wine in jelly jars, and it still felt special.

Ingredients

• Sea scallops: Look for dry packed scallops, not the wet ones soaked in preservatives, because they sear instead of steam and the difference is night and day.
• Olive oil for searing: A high smoke point oil works too, but I like the mild fruity note olive oil leaves on the crust.
• Escarole: This sturdy green holds up to the vinaigrette without going limp, and its slight bitterness cuts through the richness beautifully.
• Cherry tomatoes: They add pops of sweetness and acidity, plus they look like little jewels scattered through the salad.
• Red onion: Slice it thin as paper so it adds sharpness without overpowering the delicate scallops.
• Parmesan cheese: Shave it with a vegetable peeler for thin, delicate curls that melt slightly when the warm scallops hit the salad.
• Pine nuts: Toast them until fragrant and golden, they bring a buttery crunch that makes every bite more interesting.
• Basil pesto: Homemade is wonderful, but a good jar from the store works perfectly and saves you time.
• Lemon juice: Freshly squeezed brightens the pesto and keeps the vinaigrette from feeling too heavy.
• Extra virgin olive oil: This is where you use the good stuff, it carries all the flavors and adds its own grassy richness.
• Honey: Just a teaspoon balances the lemon and rounds out the vinaigrette without making it sweet.

Instructions

Make the pesto vinaigrette:

Whisk the pesto, lemon juice, olive oil, and honey together in a small bowl until it emulsifies into something creamy and bright. Taste it and adjust the salt and pepper, this is your flavor engine so get it right.

Build the escarole salad:

Toss the torn escarole, halved cherry tomatoes, and thinly sliced red onion in a large bowl with about half the vinaigrette, just enough to coat the leaves lightly. Scatter the shaved Parmesan and toasted pine nuts over the top and set aside while you sear the scallops.

Sear the scallops to golden perfection:

Heat the olive oil in a large nonstick skillet over medium high until it shimmers and almost starts to smoke. Season the very dry scallops with salt and pepper, then lay them in the pan without crowding, they need space to caramelize. Let them sit untouched for 2 to 3 minutes until a deep golden crust forms, then flip and cook another 1 to 2 minutes until just opaque in the center.

Plate and serve:

Divide the dressed salad among four plates, nestle four scallops on each mound of greens, and drizzle the remaining vinaigrette over everything. Serve immediately while the scallops are still warm and the salad is cool and crisp.

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The first time I nailed the scallop sear, I stood there staring at the pan like I'd just discovered fire. That crackling sound when they hit the heat, the way the edges turn amber and crispy while the center stays tender, it felt like unlocking a secret. Now every time I make this, I get a little thrill when I flip them and see that perfect crust. It's one of those small kitchen victories that never gets old.

Choosing and Preparing Scallops

The scallop aisle can be confusing, but look for labels that say dry or chemical free, and avoid anything sitting in milky liquid. Fresh scallops should smell clean and briny, never fishy or sour. If they look too white and perfect, they've probably been treated, and those won't caramelize no matter what you do. I also remove the small side muscle if it's still attached, it's chewy and doesn't cook evenly with the rest.

Getting That Restaurant Sear

The secret is a screaming hot pan, bone dry scallops, and patience. I heat my skillet until a drop of water sizzles and evaporates instantly, then I add the oil and wait for it to shimmer. Once the scallops go in, I don't touch them, don't peek, don't nudge, I just let them sit and develop that golden crust. The urge to flip early is strong, but resist it, the scallops will release easily when they're ready.

Serving and Pairing Suggestions

This dish is light enough for a warm evening but fancy enough for company. I've served it with crusty bread to soak up the extra vinaigrette, or alongside roasted fingerling potatoes when I want something more filling. A chilled Sauvignon Blanc or a crisp Pinot Grigio cuts through the richness perfectly, though I've also had it with sparkling water and lemon when I wanted to keep things simple.

• Swap arugula or butter lettuce for the escarole if you want a milder green.
• Add a handful of blanched green beans or asparagus to the salad for extra crunch and color.
• Leftover vinaigrette keeps for days and works beautifully on roasted vegetables or grilled chicken.

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This is the kind of meal that makes you feel capable and a little bit elegant, even on a Tuesday. I hope it becomes one of those dishes you turn to when you want something special without the fuss.

Recipe FAQs

→ How do I get a perfect sear on scallops?

Pat scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, and ensure your pan is very hot before adding them. Don't move them once in the pan—let them sear undisturbed for 2-3 minutes to develop that golden crust.

→ Can I substitute different greens for escarole?

Absolutely. Arugula adds a peppery bite, while mixed spring greens offer a milder flavor. Radicchio provides a pleasant bitterness, and butter lettuce gives a softer texture. Choose based on your preference.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate scallops beautifully. The acidity cuts through the richness of the pesto while enhancing the seafood's natural sweetness.

→ How can I tell when scallops are perfectly cooked?

Scallops should be opaque in the center with a slight translucence. They typically need 2-3 minutes per side. Overcooked scallops become rubbery, so err on the side of slight undercooking—they'll continue cooking from residual heat.

→ Can I make the pesto vinaigrette ahead of time?

Yes, whisk it together up to 2 days in advance and refrigerate. Give it a good whisk before using, as the oil may separate. This makes dinner prep even quicker on busy evenings.

→ What makes dry-packed scallops better than wet-packed?

Dry-packed scallops haven't been treated with preservatives that add excess moisture. This means they sear better and develop that coveted golden crust more easily. They also taste sweeter and more natural.