Pin It My neighbor handed me a bag of escarole from her garden one Saturday morning, and I had no idea what to do with it. I'd walked past it at the market dozens of times but never bought it. That night, I had scallops thawing and a jar of pesto in the fridge, so I tossed it all together with lemon and olive oil. The bitterness of the escarole against the sweet scallops was a revelation.
I made this for my in-laws on their anniversary, plating it carefully like I'd seen chefs do on cooking shows. My father-in-law, who usually goes straight for steak, ate every scallop and asked for the recipe. My mother-in-law kept saying it felt like we were dining out. That's when I realized this dish had serious charm, the kind that makes people feel special without you sweating in the kitchen for hours.
Ingredients
- Sea scallops: Look for dry-packed scallops, they sear better and don't release water into the pan like wet-packed ones do, and always pat them bone-dry with paper towels before seasoning.
- Olive oil: Use regular olive oil for searing since it has a higher smoke point, save the fancy extra virgin for the vinaigrette where you'll actually taste it.
- Escarole: This sturdy green has a pleasant bitterness that balances the sweetness of scallops, and it doesn't wilt into nothing like spinach would.
- Cherry tomatoes: Halving them releases their juice into the salad, adding little bursts of acidity that brighten every bite.
- Red onion: Slice it as thin as you can, the sharpness mellows when tossed with the vinaigrette and adds a nice bite.
- Parmesan cheese: Shave it with a vegetable peeler for delicate ribbons that melt slightly on your tongue instead of just sitting there like grated cheese.
- Pine nuts: Toasting them in a dry skillet for a few minutes brings out a buttery richness, just watch them closely because they burn fast.
- Basil pesto: Homemade is wonderful, but a good jar from the store works perfectly and saves you 15 minutes.
- Lemon juice: Fresh is essential here, it cuts through the richness and makes the pesto vinaigrette bright and lively.
- Honey: Just a teaspoon balances the acidity and ties all the vinaigrette flavors together without making it sweet.
Instructions
- Whisk the vinaigrette:
- Combine the pesto, lemon juice, olive oil, and honey in a small bowl and whisk until it's smooth and emulsified. Taste it and add salt and pepper until it sings, you want it bright and bold enough to stand up to the scallops.
- Toss the salad:
- In a large bowl, combine the escarole, tomatoes, and red onion, then drizzle with half the vinaigrette and toss gently so every leaf gets coated. Scatter the Parmesan shavings and toasted pine nuts on top just before serving so they stay crisp.
- Heat the pan:
- Pour the olive oil into a large nonstick skillet and set it over medium-high heat until the oil shimmers and almost starts to smoke. This high heat is what gives the scallops that gorgeous golden crust.
- Season and sear:
- Pat the scallops dry one more time, season both sides with salt and pepper, then lay them in the pan without crowding. Let them sit untouched for 2 to 3 minutes until the bottoms are deep golden, then flip and cook 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 right away while everything is still warm and vibrant.
Pin It One evening, I served this to a friend going through a rough breakup. She sat at my kitchen counter, quiet and sad, and then took a bite of the scallop with a forkful of salad. She closed her eyes and smiled for the first time all week. Sometimes food doesn't fix anything, but it can give you a moment of something beautiful when you need it most.
Choosing Your Scallops
At the fish counter, ask for dry-packed sea scallops and look for ones that are ivory or pale pink, not stark white. Bright white scallops have usually been treated with chemicals that add water weight and prevent browning. If they smell fishy or sour, walk away, fresh scallops should smell like clean ocean air. I started buying mine from a fishmonger who sources day-boat scallops, and the difference in sweetness and texture is worth every extra dollar.
Getting That Golden Crust
The secret to restaurant-quality scallops is a screaming hot pan and bone-dry scallops. I lay mine on a plate lined with paper towels and press another towel on top to wick away every bit of moisture. Don't use a cold pan or add the scallops before the oil shimmers, you'll end up steaming them instead of searing. And resist the urge to peek, let them sit undisturbed and they'll release naturally when they're ready to flip.
Make-Ahead and Storage
You can make the pesto vinaigrette up to three days ahead and keep it in a jar in the fridge, just shake it before using. The salad components can be prepped in the morning, keep the escarole washed and wrapped in a towel, the tomatoes and onion sliced in separate containers. Scallops are best seared right before serving, but if you have leftovers, they'll keep for a day in the fridge and are lovely cold on top of the salad for lunch.
- Don't dress the salad until just before serving or the escarole will wilt and get soggy.
- If you're doubling the recipe, sear the scallops in two batches so the pan stays hot enough to get a good crust.
- Leftover vinaigrette is fantastic tossed with roasted vegetables or drizzled over grilled chicken.
Pin It This is the kind of dish that makes you look like you know what you're doing in the kitchen, even if you're winging it. Serve it on a Tuesday or save it for someone special, either way, it never disappoints.
Recipe FAQs
- → How do I get a perfect sear on scallops?
Pat scallops completely dry with paper towels before cooking. Use dry-packed scallops for best results. Heat oil until shimmering, then cook without moving for 2-3 minutes per side to develop a golden crust.
- → Can I substitute other greens for escarole?
Yes, arugula or mixed greens work well as substitutes. Choose sturdy greens that can hold up to the warm scallops and pesto vinaigrette without wilting too quickly.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The acidity in these wines balances the richness of the pesto and enhances the seafood flavors.
- → Can I make the pesto vinaigrette ahead of time?
Yes, whisk together the pesto, lemon juice, olive oil, and honey up to 2 days ahead. Store in the refrigerator and bring to room temperature before serving for best flavor.
- → How do I know when scallops are done cooking?
Scallops are done when they're golden brown on both sides and just opaque in the center. They should feel firm but still have a slight give. Avoid overcooking, as this makes them tough and rubbery.
- → What are dry-packed scallops?
Dry-packed scallops are fresh scallops without added preservatives or liquid. They sear better than wet-packed scallops, which contain sodium tripolyphosphate and release excess moisture during cooking.