Seared Scallops Escarole Salad

The first time I made scallops at home, I stood over the stove holding my breath, terrified I would ruin those expensive little medallions. My husband peeked into the kitchen and asked what smelled so incredible, that signature sweet seafood aroma that fills the air when scallops hit hot oil. When I finally plated them with that gorgeous golden crust on each side, I felt like I had pulled off restaurant magic in my own tiny kitchen. Now this dish has become our go-to for dinner parties when we want something that looks impressive but comes together in under thirty minutes.

Last summer my sister came over for what was supposed to be a quick weeknight catch-up dinner. She took one bite of the scallops, eyes wide, and immediately demanded I teach her the technique right then and there. We spent the next hour at the stove, searing batch after batch, drinking wine and laughing when we got distracted by conversation and accidentally overcooked a few. That night turned into one of those spontaneous memories I cherish, just two sisters in the kitchen learning together and eating far too well on a Tuesday.

Ingredients

• Large sea scallops: Pat them completely dry with paper towels, this is the secret to developing that gorgeous caramelized crust everyone loves
• Olive oil: Use a neutral oil with a high smoke point for searing, then save your fancy extra virgin for the vinaigrette
• Salt and black pepper: Be generous with seasoning right before hitting the pan, scallops need that contrast to really shine
• Escarole: This slightly bitter green stands up beautifully to the sweet scallops and rich pesto, though arugula works in a pinch
• Cherry tomatoes: Their burst of acidity cuts through the richness of the seafood
• Red onion: Thin slices add a sharp bite that makes every mouthful interesting
• Shaved Parmesan: Use a vegetable peeler for those elegant wisps that melt slightly against warm scallops
• Toasted pine nuts: Let them get golden brown in a dry pan, they add such incredible crunch and nutty depth
• Basil pesto: Homemade is wonderful but do not feel guilty about using a good quality jarred version
• Fresh lemon juice: Brightens everything and helps the vinaigrette cling to those bitter greens
• Honey: Just a teaspoon balances the acid and ties the whole dressing together

Instructions

Make the vinaigrette first:

Whisk the pesto, lemon juice, olive oil, and honey in a small bowl until it looks silky and emulsified. Taste and adjust the seasoning, remembering that the scallops will be salty on their own.

Prep your salad bowl:

Toss the escarole, cherry tomatoes, and red onion together in a large bowl. Drizzle with about half the vinaigrette and use your hands to gently coat every leaf. Top with the Parmesan and pine nuts but wait to toss again until serving.

Get your pan screaming hot:

Heat that tablespoon of olive oil in a large nonstick skillet over medium-high heat until it shimmers and dances. You should see little waves in the oil, that is when you know it is ready.

Season and sear the scallops:

Generously salt and pepper both sides of those dry scallops. Place them in the hot pan in a single layer, giving each one plenty of room to breathe. Leave them absolutely still for 2 to 3 minutes until a deep golden crust forms, then flip and cook just 1 to 2 minutes more until they are barely opaque in the center.

Plate it all together:

Divide the dressed salad among four plates. Top each with four scallops, still hot from the pan. Drizzle with any remaining vinaigrette and bring them to the table immediately.

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My friend Emily swears she does not like seafood, which I found absolutely baffling until I watched her try these scallops at my birthday dinner. She took the tiniest hesitant bite, then immediately reached for her fork and went back for three more, insisting this did not count as real seafood because it tasted like butter. Now she asks me to make them every time she visits, proof that perfectly cooked scallops can convert even the most skeptical eaters.

Choosing the Best Scallops

I have learned through many disappointments that not all scallops are created equal at the grocery store. Look for ones that are creamy white or slightly pink, sitting in a dry tray without that milky liquid pool underneath. If your fish counter only has wet scallops, give them a thorough pat-down and let them sit on paper towels for twenty minutes before cooking. The difference in texture and flavor is absolutely worth the extra effort.

Perfecting the Sear

The most common mistake I see people make with scallops is overcrowding the pan, which drops the temperature instantly and creates steamed rubbery discs instead of golden gems. Work in batches if you need to, giving each scallop its own personal space in the pan. That sizzle you hear when they first hit the oil should be enthusiastic and sustained, that is the sound of caramelization happening.

Make Ahead Strategy

The vinaigrette can be made a day ahead and stored in the refrigerator, though you will want to bring it to room temperature before using. Wash and dry the escarole in the morning, then store it in a zip-top bag with a paper towel to absorb any moisture. The only thing that must happen last-minute is searing the scallops, which honestly is better that way anyway.

• Toast your pine nuts in advance and keep them in an airtight container
• Have all your vegetables prepped before you turn on the stove
• Warm your serving plates in a low oven so everything stays hot

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There is something so satisfying about serving a dish that looks and tastes this special while knowing it came together in barely half an hour. Hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How do I ensure my scallops get a perfect golden sear?

For an ideal golden crust, ensure your scallops are very dry before searing – pat them thoroughly with paper towels. Use a hot nonstick skillet with a tablespoon of olive oil, and don't overcrowd the pan. Sear them undisturbed for 2-3 minutes per side until they develop that beautiful golden color and are just opaque.

→ Can I use a different green if escarole isn't available for the salad?

Yes, absolutely. If escarole is not readily available, you can easily substitute it with other crisp, slightly bitter greens like arugula or even a mixed greens blend. The key is to maintain a fresh, slightly peppery or bitter counterpoint to the rich scallops and vinaigrette.

→ Is it necessary to make homemade pesto for the vinaigrette?

While homemade pesto can offer superior fresh flavor, a high-quality store-bought basil pesto works wonderfully for the vinaigrette. If opting for a prepared version, choose one with good ingredients for the best taste. You can always adjust the lemon juice and honey to balance the flavors.

→ What kind of wine would best complement this dish?

This elegant dish pairs beautifully with a crisp, dry white wine. Consider a Sauvignon Blanc for its bright acidity and herbaceous notes, or a light Pinot Grigio which will offer a refreshing contrast without overpowering the delicate flavors of the scallops and pesto vinaigrette.

→ How can I tell if the scallops are cooked through but not overcooked?

Scallops cook very quickly. They should be opaque throughout but still tender and slightly yielding when gently pressed. Overcooked scallops become rubbery, so it's best to err on the side of slightly undercooked rather than overcooked. About 2-3 minutes per side is usually sufficient for large sea scallops.

→ How important is the quality of scallops for this meal?

The quality of your scallops is paramount for this dish. Look for "dry-packed" sea scallops, which haven't been treated with phosphates. They'll sear better and have a naturally sweeter flavor. Freshness is key, so purchase them from a reputable seafood provider and prepare them promptly.