# What You 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 (store-bought or homemade)
10 - 2 tablespoons fresh lemon juice
11 - 3 tablespoons extra virgin olive oil
12 - 1 teaspoon honey
13 - Salt and pepper, to taste
# Directions:
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 about 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 2-3 minutes until golden brown. Flip and cook for another 1-2 minutes until just opaque in the center. Do not overcook.
04 - Divide the salad among 4 plates. Top each with 4 scallops. Drizzle with remaining pesto vinaigrette and serve immediately.
