Flavorful Seared Scallops with Escarole Salad and Pesto

I’ve always loved the combination of seafood and fresh greens. There’s something about pairing a well-cooked scallop with crisp salad that just feels right, especially on busy weeknights when I want something that feels special but doesn’t take forever to make. This seared scallops with escarole salad and pesto has become one of my go-to recipes when I want to treat myself to a restaurant-style meal at home.

I know scallops can seem a bit intimidating to cook at first – I definitely felt that way! But after learning a few simple tricks (like making sure they’re really dry before searing), I’ve found they’re actually one of the quickest and easiest seafood options around. The pesto adds a nice flavor boost, while the slightly bitter escarole brings everything together. And the best part? It all comes together in about 20 minutes.

What Kind of Scallops Should I Use?

For the best seared scallops, look for “dry” or “chemical-free” sea scallops, which haven’t been treated with sodium phosphate (a preservative that makes them retain water). These dry scallops will give you that perfect golden-brown crust when seared, while treated or “wet” scallops tend to release too much liquid and steam instead of sear. Size matters too – you’ll want to pick large sea scallops (often labeled as U-10 or U-12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops for this recipe. Before cooking, just make sure to remove the small side muscle if it’s still attached, and pat the scallops thoroughly dry with paper towels to help achieve that beautiful caramelization.

Options for Substitutions

This recipe can be adapted with several substitutions, though some ingredients are key to getting the best results:

• Sea scallops: Large sea scallops are really the star here and can’t be easily substituted. If you absolutely can’t find them, you could try large shrimp, but the cooking time and texture will be different.
• Escarole: Don’t have escarole? You can swap it with other slightly bitter greens like frisée, endive, or even a mix of arugula and radicchio. Baby spinach works too, though it will give you a milder flavor.
• Pesto: Store-bought pesto works fine, but you can also use other prepared pestos like sun-dried tomato or arugula pesto. If you’re out of pesto entirely, try a mix of finely chopped herbs with olive oil and garlic.
• Capers: If you’re not a fan of capers or don’t have them, try chopped green olives or even some finely diced pickles for that briny kick.
• Lemon: For the juice, you can use lime juice in a pinch. For the zest, orange zest can work too, though it will give a slightly sweeter note.

Watch Out for These Mistakes While Cooking

The biggest challenge with seared scallops is achieving that perfect golden-brown crust while keeping the inside tender – this starts with thoroughly patting your scallops dry with paper towels and making sure your pan is screaming hot before they hit the surface.

A common error is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed and give each scallop at least an inch of space.

Resist the urge to move or flip the scallops too early – they need about 2-3 minutes undisturbed on each side to develop that beautiful crust, and you’ll know they’re ready to flip when they release easily from the pan without sticking.

When preparing the escarole salad, avoid overdressing it too early as the leaves can wilt quickly – instead, toss it with the lemon juice and pesto just before serving, and make sure your capers are well-drained to prevent a watery dressing.

What to Serve With Seared Scallops?

Since this dish already includes a fresh escarole salad, you’ll want to focus on adding some satisfying carbs to round out the meal. A simple side of angel hair pasta tossed with olive oil and garlic makes a perfect base for those juicy scallops and helps soak up all the tasty lemon-pesto sauce. If pasta isn’t your thing, try serving some crusty French bread on the side, or go for a scoop of creamy risotto – both are great for catching every bit of the buttery scallop sauce. For a low-carb option, roasted asparagus or sautéed green beans would work nicely with the Mediterranean flavors in this dish.

Storage Instructions

Prepare Components: If you’re planning to make this ahead, keep the components separate. The pesto can be made up to 3 days in advance and stored in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. The escarole can be washed and torn up to a day ahead – just store it in a plastic bag with a paper towel to absorb excess moisture.

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The dressed escarole salad won’t keep well once mixed, so only dress what you plan to eat immediately.

Serve Again: When serving leftover scallops, let them come to room temperature for about 10 minutes first. I don’t recommend reheating them as they can become rubbery – they’re actually quite nice served chilled or at room temperature on top of a fresh salad.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 20-25 g

Ingredients

• 1 teaspoon lemon zest and 5 tablespoons lemon juice, separated
• 3 tablespoons chilled pesto
• Olive oil, as needed
• 2 tablespoons capers, half of them chopped, separated
• 1 bunch escarole (trimmed, washed, and torn into pieces, approximately 10 cups)
• 1 pound large sea scallops
• Kosher salt and pepper to taste
• 1 tablespoon cold unsalted butter

Step 1: Prepare the Lemon Pesto Dressing

In a large bowl, combine 1 teaspoon of lemon zest, 3 tablespoons of lemon juice, your desired amount of pesto, 1 1/2 tablespoons of olive oil, and 1 tablespoon of capers.

Mix these ingredients thoroughly to create a flavorful dressing.

Add the escarole to the bowl and toss everything together until the escarole is well coated with the dressing.

Step 2: Cook the Scallops

Heat a large skillet over medium-high heat.

While the skillet is heating, pat the scallops very dry with a paper towel to ensure they brown properly.

Season the scallops with 1/2 teaspoon each of salt and pepper.

Add 1 tablespoon of olive oil to the hot skillet, followed by the scallops.

Cook the scallops until they are golden brown and opaque throughout, which should take about 2 to 3 minutes per side.

Once cooked, transfer the scallops to serving plates.

Step 3: Crisp the Capers

Reduce the heat to medium and add the remaining 1 tablespoon of capers to the skillet.

Cook the capers, tossing them occasionally until they become crisp, which should take about 2 minutes.

This step will enhance the texture and flavor of the dish.

Step 4: Create the Lemon Butter Sauce

Remove the skillet from the heat and immediately add the remaining 2 tablespoons of lemon juice, using a spoon or spatula to scrape up any brown bits from the bottom of the skillet.

This will add rich flavor to your sauce.

Next, add butter to the skillet and swirl the pan around until the butter has melted and is incorporated into the sauce.

Step 5: Assemble and Serve

Drizzle the lemon butter sauce over the cooked scallops.

Serve the scallops alongside the escarole salad, ensuring that each plate receives an even distribution of flavors.

Enjoy your elegantly prepared scallop dish with a beautifully fresh salad!