Save to Pinterest The skillet was too hot the first time I tried searing scallops, and they stuck like glue, leaving behind their golden crust on the pan instead of on themselves. I learned that night that patience and a properly heated pan make all the difference. Now, when I hear that gentle sizzle as each scallop hits the oil, I know exactly what's coming: a caramelized exterior that gives way to tender, sweet flesh. Paired with peppery escarole and a bright pesto vinaigrette, this dish has become my go-to when I want to impress without spending hours in the kitchen.
I made this for my sister's birthday last spring, and she still talks about it. She'd never had escarole before and was skeptical of the bitter greens, but one bite with the sweet scallops and creamy Parmesan changed her mind completely. We sat on the porch with white wine, and she asked for the recipe twice before dessert even arrived.
Ingredients
- Large sea scallops: Look for dry-packed scallops, not the wet-packed kind that release water and steam instead of sear, and always pat them completely dry with paper towels before cooking.
- Olive oil: Use a high-quality olive oil with a high smoke point for searing the scallops so they develop that beautiful crust without burning.
- Escarole: This slightly bitter green stands up to bold dressings and adds a satisfying crunch, but arugula or mixed greens work if you can't find it.
- Cherry tomatoes: Their burst of sweetness balances the bitterness of the escarole and the richness of the pesto.
- Red onion: Thinly sliced raw onion adds a sharp bite that cuts through the richness of the scallops.
- Parmesan cheese: Shave it with a vegetable peeler for delicate curls that melt slightly when they hit the warm scallops.
- Pine nuts: Toasting them releases their natural oils and adds a nutty depth, but watch them closely because they burn fast.
- Basil pesto: Homemade is incredible, but a good jarred version saves time and still delivers big herby, garlicky flavor.
- Fresh lemon juice: Brightens the pesto and keeps the vinaigrette from feeling too heavy.
- Honey: Just a touch balances the acidity and brings out the sweetness in the scallops.
Instructions
- Whisk the vinaigrette:
- In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until smooth and emulsified. Taste and adjust with salt and pepper, keeping in mind the pesto may already be salty.
- Toss the salad:
- Combine the escarole, tomatoes, and red onion in a large bowl, then drizzle with half the vinaigrette and toss gently so every leaf gets coated. Scatter the Parmesan shavings and toasted pine nuts on top.
- Heat the skillet:
- Pour the olive oil into a large nonstick skillet and heat over medium-high until it shimmers but doesn't smoke. Season the scallops generously on both sides with salt and pepper.
- Sear without moving:
- Place the scallops in the skillet in a single layer, making sure they're not crowded, and let them cook undisturbed for 2 to 3 minutes until a deep golden crust forms. Flip them once and cook for another 1 to 2 minutes until just opaque in the center.
- Plate and drizzle:
- Divide the dressed salad among four plates and top each with four scallops. Drizzle the remaining pesto vinaigrette over the scallops and serve immediately while everything is still warm.
Save to Pinterest One evening, I served this to a friend who swore she didn't like seafood, and she cleaned her plate without a word. When I asked what changed her mind, she said it was the first time scallops didn't taste fishy or rubbery, just sweet and buttery. That's when I realized this recipe wasn't just about technique, it was about showing people what scallops are supposed to taste like.
Choosing Your Scallops
At the fish counter, ask specifically for dry-packed sea scallops and avoid anything labeled wet-packed or treated with sodium tripolyphosphate. Dry scallops should look slightly sticky and have a faint sweet ocean smell, not a strong fishy odor. If they're sitting in milky liquid, walk away, those will steam instead of sear. I've had the best luck at seafood markets and higher-end grocery stores where the turnover is fast and the staff knows the difference.
Make-Ahead and Storage
You can wash and tear the escarole a few hours ahead and store it in the fridge wrapped in damp paper towels. The vinaigrette also keeps well in a jar for up to two days, just give it a good shake before using. Scallops, however, are best cooked right before serving, they lose their texture and turn tough when reheated, so plan to sear them at the last minute.
Serving Suggestions
This dish feels special enough to serve on its own, but if you want to round out the meal, try a crusty baguette or garlic bread to soak up the extra vinaigrette. A chilled Sauvignon Blanc or Pinot Grigio complements the bright, herby flavors beautifully. For a heartier option, serve the scallops over creamy risotto or a simple bed of orzo tossed with butter and lemon.
- Add a handful of fresh basil or mint to the salad for extra brightness.
- Swap the pine nuts for slivered almonds or chopped walnuts if that's what you have on hand.
- If you have leftover vinaigrette, it's fantastic drizzled over grilled chicken or roasted vegetables the next day.
Save to Pinterest There's something deeply satisfying about nailing a perfect sear, that moment when you lift the edge of a scallop and see the golden crust underneath. This recipe gave me that confidence, and now it's one I make whenever I want to remind myself that restaurant-quality food doesn't have to be complicated.
Recipe FAQs
- → How do I get a perfect golden crust on scallops?
Pat scallops completely dry with paper towels before cooking. Use dry-packed scallops if possible, heat your skillet until very hot, and resist the urge to move them during searing. This ensures proper caramelization and a beautiful golden crust.
- → Can I substitute the escarole with other greens?
Yes, arugula, mixed greens, or baby spinach work well as alternatives. Arugula adds a peppery bite, while mixed greens offer a milder flavor profile that complements the scallops nicely.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully with the delicate scallops and herbaceous pesto. The acidity in these wines complements the richness of the dish without overwhelming the seafood.
- → Can I make the pesto vinaigrette ahead of time?
Absolutely. Whisk together the vinaigrette up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good shake or whisk before using, as the ingredients may separate.
- → How do I know when scallops are properly cooked?
Scallops are done when they're just opaque in the center and firm to the touch. They typically need 2-3 minutes per side. Overcooking makes them rubbery, so watch them carefully and remove from heat as soon as they're cooked through.
- → What are dry-packed scallops and why are they better?
Dry-packed scallops are untreated and contain no added preservatives or water. They sear better because they release less moisture during cooking, allowing for proper caramelization. Wet-packed scallops often steam rather than sear due to excess liquid.