Pin It The skillet was too hot the first time I tried searing scallops, and they stuck like glue, tearing apart when I tried to flip them. I learned that night that patience and a truly hot pan with shimmering oil make all the difference. Now, when I hear that faint sizzle as each scallop touches down, I know I've got it right. This dish has become my go-to when I want something that looks like I labored all day but actually comes together in less time than it takes to watch a sitcom. The pesto vinaigrette was a happy accident, born from having leftover basil pesto and no time to make a separate dressing.
I made this for my sister when she visited last spring, and she still texts me about it. She'd never been a big seafood person, but watching her take that first bite, the way her eyes widened, I knew I'd converted her. We sat on the back porch with the windows open, and the smell of garlic and basil drifted through the house. She asked for the recipe three times that night, and I finally just wrote it on a napkin. Now she makes it for her own dinner parties, and I love that this dish has become a little piece of our shared history.
Ingredients
- Large sea scallops: Look for dry packed scallops, which haven't been treated with preservatives and will sear beautifully instead of steaming in their own liquid.
- Olive oil for searing: Use regular olive oil here, not extra virgin, because it has a higher smoke point and won't burn as easily over high heat.
- Escarole: This slightly bitter green holds up well to dressing and adds a lovely crunch that softer greens just can't match.
- Cherry tomatoes: Their sweetness balances the bitterness of the escarole and the richness of the pesto beautifully.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it's paper thin and adds just the right bite.
- Shaved Parmesan: Use a vegetable peeler to create delicate curls that melt slightly when they touch the warm scallops.
- Pine nuts: Toasting them in a dry skillet for a few minutes brings out their buttery flavor and adds a satisfying crunch.
- Basil pesto: Homemade is wonderful, but a good quality jar from the store works just as well and saves precious time.
- Fresh lemon juice: This brightens the pesto and cuts through the richness, making the vinaigrette sing.
- Extra virgin olive oil: Now you want the good stuff, because it adds fruity depth to the vinaigrette.
- Honey: Just a touch rounds out the acidity and brings everything into balance.
Instructions
- Make the Pesto Vinaigrette:
- Whisk together the pesto, lemon juice, olive oil, and honey in a small bowl until smooth and emulsified. Taste and adjust with salt and pepper, remembering that pesto is already quite salty, so go easy at first.
- Build the Salad:
- Toss the escarole, cherry tomatoes, and red onion in a large bowl with about half the vinaigrette, using your hands to gently massage the dressing into the greens. Scatter the Parmesan shavings and toasted pine nuts on top, saving some vinaigrette for drizzling later.
- Sear the Scallops:
- Heat the olive oil in a large nonstick skillet over medium high heat until it shimmers like a mirage on hot pavement. Season the scallops generously with salt and pepper, then lay them in the pan without crowding, listening for that satisfying sizzle and resisting the urge to move them for 2 to 3 minutes until a golden crust forms, then flip and cook 1 to 2 minutes more until just opaque.
- Plate and Serve:
- Divide the dressed salad among four plates and top each with four scallops arranged like little golden coins. Drizzle the remaining pesto vinaigrette over the scallops and around the plate, then serve immediately while the scallops are still warm.
Pin It There's something about the way the warm scallops wilt the Parmesan just slightly, and how the pesto vinaigrette pools around the base of the salad, that makes this feel like more than the sum of its parts. My husband once said this dish tastes like summer even in the middle of January, and I think he's right. It's become our anniversary tradition, a meal that reminds us that good things don't have to be complicated. Every time I make it, I'm reminded that the best recipes are the ones that feel like a little celebration, even on a Tuesday night.
Choosing and Preparing Scallops
When you're at the seafood counter, ask specifically for dry packed scallops and don't be shy about it. The ones labeled wet packed have been soaked in a phosphate solution that adds water weight and prevents browning. If your scallops have a small side muscle attached, a tough little tab on the side, gently peel it off before cooking because it stays chewy no matter what. I also let my scallops come to room temperature while I prep everything else, which helps them cook more evenly. The difference between a pale, sad scallop and a deeply caramelized one comes down to these small details that took me years to figure out.
Customizing Your Salad
Escarole can be hard to find depending on where you live, and I've had great success swapping in arugula for a peppery kick or even a mix of baby kale and spinach. If you're not a fan of raw onion, soak those red onion slices in ice water for ten minutes and they'll mellow out considerably. I once added thin slices of fennel when I had some in the fridge, and the anise flavor played beautifully with the basil in the pesto. The salad is really just a crisp, fresh canvas for those scallops, so feel free to riff on it based on what's in your crisper drawer.
Serving and Pairing Suggestions
This dish is naturally gluten free and feels light enough that I don't usually serve it with much else, maybe some crusty bread on the side if I'm feeling indulgent. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness of the pesto and complements the sweetness of the scallops perfectly. If you're cooking for a crowd, you can prep the salad and vinaigrette ahead of time, then sear the scallops just before serving so everything stays fresh and warm.
- Double the pesto vinaigrette and use leftovers as a marinade for chicken or drizzle over roasted vegetables.
- If you have leftover scallops, they're delicious cold on top of the salad the next day for lunch.
- For a heartier meal, serve this over a bed of creamy polenta or alongside roasted fingerling potatoes.
Pin It This recipe has taught me that elegance doesn't require complexity, just good ingredients and a little attention to detail. I hope it becomes one of those dishes you turn to when you want to impress someone or simply treat yourself to something special.
Recipe Q&A
- → How do I get a perfect golden crust on scallops?
Pat scallops completely dry with paper towels before seasoning. Use a hot skillet with shimmering oil and avoid moving them for 2-3 minutes to develop a golden crust.
- → Can I substitute a different green for escarole?
Yes, arugula, mixed greens, or butter lettuce work well. Choose sturdy greens that hold up to the warm scallops and vinaigrette.
- → What's the difference between wet and dry-packed scallops?
Dry-packed scallops are untreated and sear better, while wet-packed are treated with preservatives that release moisture and prevent browning. Always choose dry-packed for best results.
- → Can I make the pesto vinaigrette ahead of time?
Yes, whisk together the vinaigrette up to 2 days in advance and refrigerate. Bring to room temperature and whisk again before serving.
- → How do I know when scallops are done cooking?
Scallops are done when they're opaque in the center and reach an internal temperature of 115-120°F. They should feel slightly firm but still springy to the touch.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the seafood and pesto beautifully. A dry rosé also works wonderfully.