Seared Scallops Escarole Salad Pesto

The steam was still rising from my grandmother's cast iron skillet when I first learned how scallops should sound hitting hot oil—that sharp, satisfying sizzle that tells you everything is going right. I'd ruined plenty before that moment, turning them into rubbery disappointments, but watching her patient technique changed everything. This recipe takes that simple searing method and pairs it with something unexpected: the bright, peppery bite of escarole and a dressing that makes everyone ask for seconds.

Last summer, I made this for dinner guests on our tiny apartment balcony, the kind of humid evening where you want something fresh but substantial. My friend Sarah, who claims she hates seafood, went back for thirds. The combination of warm, golden scallops against that cool, crisp salad creates this incredible temperature contrast that feels sophisticated without trying too hard.

Ingredients

• 16 large sea scallops, patted dry: Dry packed scallops are non-negotiable here—wet ones will steam instead of sear and you will miss that gorgeous crust entirely
• 1 tablespoon olive oil: Just enough to coat the pan and help the scallops develop that restaurant quality golden exterior
• Salt and freshly ground black pepper: Simple seasoning that lets the sweet seafood shine through
• 1 large head escarole, washed and torn: This slightly bitter green provides the perfect contrast to rich, sweet scallops
• 1 cup cherry tomatoes, halved: Little bursts of acidity that brighten each bite
• 1/2 small red onion, thinly sliced: Adds a sharp bite that cuts through the richness
• 1/2 cup shaved Parmesan cheese: Creamy, salty elements that tie everything together beautifully
• 1/4 cup toasted pine nuts: Toast them until fragrant—they add such incredible texture and warmth
• 1/4 cup prepared basil pesto: Homemade or high-quality store-bought, this becomes the flavor backbone
• 2 tablespoons fresh lemon juice: Bright acidity that balances the oil and pesto perfectly
• 3 tablespoons extra virgin olive oil: Creates that silky vinaigrette texture that coats every leaf
• 1 teaspoon honey: Just enough sweetness to round out the acidic elements

Instructions

Whisk together your vinaigrette first:

In a small bowl, combine the pesto, lemon juice, olive oil, and honey until emulsified. Season with salt and pepper, then set aside to let the flavors meld while you prep everything else.

Build the salad base:

In a large bowl, toss together the escarole, cherry tomatoes, and red onion. Drizzle with about half of your vinaigrette and toss gently—you want the leaves coated, not drowning. Top with the shaved Parmesan and those fragrant toasted pine nuts.

Get your pan properly hot:

Heat that tablespoon of olive oil in a large nonstick skillet over medium-high heat until it is shimmering. You should be able to feel the heat rising from the pan—this is crucial for developing that caramelized crust.

Sear the scallops like a pro:

Season your scallops generously on both sides, then place them in the hot pan in a single layer. Walk away for 2 to 3 minutes—seriously, do not touch them. Flip when you see that deep golden brown crust, then cook just 1 to 2 minutes more until the centers are barely opaque.

Plate it all together:

Divide that dressed salad among four plates, then top each serving with four perfectly seared scallops. Drizzle with whatever vinaigrette remains and serve immediately while everything is still at its best.

Save

This dish has become my go-to for dinner parties because it looks impressive but comes together so quickly. The first time I served it to my in-laws, my father-in-law actually asked which restaurant we had ordered from.

Making Ahead

You can whisk the vinaigrette up to two days in advance and store it in the refrigerator—just bring it to room temperature before using. The salad ingredients can be prepped earlier in the day, but wait to dress it until right before serving to keep everything crisp and fresh.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness beautifully while complementing the pesto. If you prefer something with a bit more body, a light Pinot Grigio works just as well and will not overpower those delicate scallops.

Simple Substitutions

If you cannot find escarole, arugula brings the same peppery bite, or mixed baby greens work for a milder flavor profile. The recipe is wonderfully forgiving, so trust your instincts.

• Add fresh basil leaves for extra herbaceous brightness
• Swap pine nuts for toasted walnuts if that is what you have on hand
• Make it dairy-free by omitting the Parmesan or using nutritional yeast instead

Save

There is something deeply satisfying about a meal that comes together this quickly yet tastes like you spent all day cooking. Hope this becomes a favorite in your kitchen too.

Questions & Answers

→ How do I ensure my scallops sear perfectly?

For a beautiful golden crust, make sure your scallops are patted very dry before placing them in a hot, oiled skillet over medium-high heat. Sear without moving for 2-3 minutes per side until golden brown, then flip and cook for another 1-2 minutes until just opaque in the center.

→ Can I use different greens instead of escarole?

Yes, if escarole is unavailable, you can easily substitute it with arugula or a mixed greens blend. The slight bitterness of escarole provides a nice contrast, so choose greens with a similar profile if desired.

→ What's the best way to make the pesto vinaigrette?

Whisk together prepared basil pesto, fresh lemon juice, extra virgin olive oil, and a touch of honey in a small bowl. Season to taste with salt and freshly ground black pepper. This simple blend creates a bright, flavorful dressing.

→ How long does it take to prepare this dish?

This elegant meal is quite quick to assemble. With about 20 minutes for preparation and 10 minutes for cooking, you can have this dish ready to serve in approximately 30 minutes.

→ What kind of wine pairs well with seared scallops and pesto vinaigrette?

A crisp Sauvignon Blanc or a light Pinot Grigio would complement the flavors beautifully. Their acidity and bright notes will cut through the richness of the pesto and the sweetness of the scallops, enhancing the dining experience.