# What You'll Need:
→ Scallops
01 - 16 large sea scallops, patted completely 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
# How-To Steps:
01 - In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until emulsified. Season with salt and pepper to taste. Set aside at room temperature.
02 - In a large bowl, combine the escarole, cherry tomatoes, and red onion. Drizzle with approximately half of the pesto vinaigrette and toss gently to coat evenly. Top with shaved Parmesan and toasted pine nuts.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Season scallops generously on both sides with salt and pepper. Add scallops to the pan in a single layer without overcrowding. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip carefully and cook for an additional 1-2 minutes until just opaque in the center. Avoid overcooking to maintain tenderness.
04 - Divide the dressed salad among 4 chilled plates. Arrange 4 seared scallops atop each salad portion. Drizzle with remaining pesto vinaigrette and serve immediately while scallops are still warm.
