Seared Scallops With Escarole Salad (Print Version)

Plump seared scallops with crisp escarole and vibrant pesto vinaigrette. Elegant and simple in 30 minutes.

# Components:

→ 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
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 approximately 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 to 3 minutes until golden brown. Flip and cook for another 1 to 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.

# Expert Advice:

01 -
  • It tastes fancy enough to impress but honest enough that you won't stress while making it.
  • The whole thing comes together in thirty minutes, which means you can actually say yes to dinner parties without panic.
  • Scallops get crispy on the outside and stay tender inside, which is the texture dream you've been chasing.
02 -
  • Overcooking scallops by even one minute turns them from tender to rubbery, so timing is everything and your instinct to pull them slightly early is usually correct.
  • Dry-packed scallops are worth seeking out because wet-packed ones have been treated with chemicals that prevent browning and you'll feel the difference immediately.
03 -
  • Buy your scallops from a fishmonger if you possibly can, because they'll know the difference between dry-packed and wet-packed and will actually care which one you leave with.
  • Toast your pine nuts right before serving because that's when they taste most alive, and three minutes in a dry pan is usually exactly right.
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