Save My neighbor knocked on my door one evening holding a bag of scallops she'd impulse-bought at the fish market, panicking because she had no idea what to do with them. I grabbed some escarole from my fridge and a jar of pesto, and we winged it together over a bottle of wine. What started as kitchen rescue turned into one of those meals you remember not for the occasion, but for how effortlessly good it tasted. That crispy golden crust on the scallops against the bright, peppery greens felt like something a restaurant would serve, but we made it in under half an hour wearing sweatpants.
I made this for my partner's birthday last spring when we couldn't get a reservation anywhere decent. I plated it on our nicest dishes, dimmed the lights, and pretended we were somewhere expensive. He still brings it up as one of the best meals I've ever cooked, which says more about the recipe than my skills. The way the vinaigrette clings to the escarole and pools under the scallops creates these little flavor pockets that make every bite different.
Ingredients
- Large sea scallops: Dry-packed scallops are the secret to that coveted golden crust, wet-packed ones release too much moisture and steam instead of sear.
- Olive oil for searing: Use regular olive oil here, not extra virgin, because you need a higher smoke point for the hot skillet.
- Escarole: This sturdy green holds up to the vinaigrette without wilting into sad mush like delicate lettuce would.
- Cherry tomatoes: Their sweetness cuts through the bitterness of the escarole and adds pops of juice throughout the salad.
- Red onion: Slice it as thin as you can manage, thick slices will overpower everything else with sharp onion bite.
- Shaved Parmesan: Use a vegetable peeler to get those pretty thin curls that melt slightly when they hit the warm scallops.
- Pine nuts: Toasting them until fragrant makes them taste almost buttery and adds a needed crunch.
- Basil pesto: Store-bought works perfectly fine here, just taste it first because some brands are saltier than others.
- Fresh lemon juice: Bottled stuff won't give you that bright, clean acidity that balances the richness of the pesto.
- Honey: Just a teaspoon smooths out the vinaigrette and keeps it from tasting too sharp.
Instructions
- Make the vinaigrette:
- Whisk the pesto, lemon juice, olive oil, and honey together until it looks smooth and glossy. Taste it and adjust the salt and pepper, remembering that pesto is already salty.
- Build the salad base:
- Toss the escarole, tomatoes, and red onion with half the vinaigrette in a big bowl, using your hands if you want to really coat every leaf. Scatter the Parmesan shavings and pine nuts on top but don't toss them in yet so they stay crunchy.
- Get the scallops ready:
- Pat those scallops aggressively dry with paper towels, even if you think they're already dry, because any moisture will ruin your sear. Season both sides generously with salt and pepper right before they go in the pan.
- Sear until golden:
- Heat your skillet until the oil shimmers and almost starts to smoke, then lay the scallops down gently and don't touch them for a full 2 to 3 minutes. Flip them once when they release easily and have a deep golden crust, then cook just another minute or two until barely opaque in the center.
- Plate and finish:
- Divide the salad among your plates, nestle 4 scallops on each serving, and drizzle everything with the remaining vinaigrette. Serve immediately while the scallops are still warm and the salad is cold.
Save The first time I nailed the sear on scallops, I actually whispered yes to myself in the kitchen like I'd won something. There's this specific moment when you slide your spatula under one and it releases cleanly, showing you that perfect caramel-colored crust, and you realize you've figured it out. Now whenever I make this dish, I get that same little thrill when I flip them and see that color.
Choosing and Storing Scallops
Ask for dry-packed scallops at the fish counter, and if they look too white or are sitting in milky liquid, walk away because those are wet-packed and treated with chemicals. Fresh scallops should smell like clean ocean, not fishy or sour, and they should look slightly translucent and ivory-colored. If you're buying them the day before, store them in the coldest part of your fridge on a plate covered loosely with a damp towel, not sealed in plastic. Pat them dry again right before cooking even if you already did it once, because they'll release more moisture as they sit.
Working With Escarole
Escarole can hide a lot of grit between its layers, so wash it in a big bowl of cold water and swish it around, letting the dirt sink to the bottom. The outer leaves are tougher and more bitter, so save those for soups and use the pale inner leaves for salads. If you can't find escarole, frisée or even chopped romaine hearts would work, though you'll lose some of that pleasant bitter edge. Tear the leaves instead of cutting them with a knife, it sounds fussy but they really do taste better that way.
Customizing Your Vinaigrette
The ratio here is loose enough that you can adjust based on how thick your pesto is, some brands are oilier and need less olive oil added. If you want it tangier, add more lemon juice, if you want it richer, add another spoonful of pesto. I've made this with sun-dried tomato pesto when I didn't have basil pesto, and it was different but equally good with a deeper, sweeter flavor.
- Thin it out with a splash of warm water if it's too thick to drizzle nicely.
- Add a minced garlic clove if your pesto tastes a little flat.
- Swap the honey for maple syrup or agave if you want to keep it refined-sugar-free.
Save This recipe taught me that fancy food isn't about complicated techniques, it's about good ingredients cooked simply and served with confidence. Every time I make it, I feel like I'm serving something special, even if it's just a regular Tuesday.
Recipe FAQs
- → How do I get a perfect golden crust on scallops?
Use dry-packed scallops and pat them thoroughly dry with paper towels before cooking. Heat the skillet until the oil shimmers, then place scallops without moving them for 2-3 minutes. Moisture is the enemy of a good sear.
- → Can I substitute a different green for escarole?
Yes, arugula or mixed greens work well as substitutes. Arugula adds a peppery bite, while mixed greens offer a milder flavor. Both pair beautifully with the pesto vinaigrette.
- → Should I make pesto from scratch or use store-bought?
Both options work wonderfully. Homemade pesto offers fresher, more vibrant flavor, but high-quality store-bought pesto makes this dish even quicker without sacrificing taste.
- → How can I tell when scallops are properly cooked?
Scallops are done when they're just opaque in the center and feel slightly firm to the touch. They should cook for about 2-3 minutes per side. Overcooking makes them rubbery, so watch carefully.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the scallops beautifully. The wine's acidity balances the richness of the pesto while enhancing the delicate sweetness of the scallops.
- → Can I prepare any components ahead of time?
The pesto vinaigrette can be made up to 2 days ahead and refrigerated. Wash and tear the escarole earlier in the day, storing it in the fridge. Sear the scallops just before serving for best results.