Seared Scallops With Escarole Salad (Printer-friendly)

Plump, golden scallops with crisp escarole and vibrant pesto vinaigrette—elegant yet simple to prepare.

# 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

# How-To Steps:

01 - In a small bowl, whisk together the pesto, lemon juice, 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 cheese 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. Do not overcook.
04 - Divide the salad among 4 plates. Top each portion with 4 scallops. Drizzle with remaining pesto vinaigrette and serve immediately.

# Expert Tips:

01 -
  • It looks and tastes like fine dining but comes together in just half an hour, perfect for busy weeknights or last-minute guests.
  • The pesto vinaigrette doubles as both salad dressing and scallop sauce, cutting down on prep and adding layers of herbaceous flavor.
  • Scallops cook so fast that you can have protein on the table before most side dishes are even done.
02 -
  • Wet scallops will never get a proper sear because they release too much moisture, so always buy dry-packed and blot them thoroughly before cooking.
  • Don't flip the scallops early or move them around in the pan, the crust only forms if you let them sit undisturbed in the hot oil.
  • Overcooked scallops turn rubbery fast, so pull them off the heat as soon as they're opaque in the center, they'll continue cooking slightly as they rest.
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 want an even deeper crust, just make sure it's screaming hot before the scallops go in.
  • If your scallops have a small tough muscle attached to the side, peel it off before cooking, it stays chewy no matter how perfectly you sear them.
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