Seared Scallops with Escarole Salad and Pesto Vinaigrette

Name: Seared Scallops with Escarole Salad and Pesto Vinaigrette
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tsp. lemon zest plus 5 tbsp. lemon juice, divided; 3 tbsp. refrigerated pesto; Olive oil; 2 tbsp. capers, half chopped, divided; 1 bunch escarole (trimmed, cleaned, and torn into pieces; about 10 cups); 1 lb. large sea scallops; Kosher salt and pepper; 1 tbsp. cold unsalted butter

The key to this 5-ingredient dinner is a super flavorful (and simple!) sauce.

By Kate MerkerPublished: Nov 11, 2022

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seared scallops with escarole salad and pesto vinaigrette

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

612

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Tangy and bright dressed escarole meets buttery, pan-fried scallops in this easy but impressive 5-ingredient meal fit for any day of the week. Refrigerated pesto provides a flavor-packed shortcut in the vinaigrette, which also gets a briny boost from chopped capers. Our favorite part? The lemony pan sauce flecked with fried whole capers that gets spooned on top—we seriously can’t get enough!

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Ingredients

1 tsp.
lemon zest plus 5 tbsp. lemon juice, divided
3 Tbsp.
refrigerated pesto
Olive oil
2 Tbsp.
capers, half chopped, divided
1
bunch escarole (trimmed, cleaned, and torn into pieces; about 10 cups)
1 lb.
large sea scallops
Kosher salt and pepper
1 Tbsp.
cold unsalted butter

Directions

1. Step 1In bowl, mix 1 teaspoon lemon zest, 3 tablespoons lemon juice, pesto, 1 1/2 tablespoons olive oil, and 1 tablespoon capers. Add escarole to dressing and toss to combine.
2. Step 2Heat large skillet on medium-high. Pat scallops very dry. Season with 1/2 teaspoon each salt and pepper. Add 1 tablespoon olive oil, then scallops, and cook until golden brown and opaque throughout, 2 to 3 minutes per side. Transfer scallops to plates. Lower heat to medium. Add remaining 1 tablespoon capers and cook, tossing until crisp, 2 minutes.
3. Step 3Remove skillet from heat and add remaining 2 tablespoons lemon juice, scraping up any brown bits. Then add butter and swirl pan to incorporate. Spoon over scallops and serve with escarole salad.

NUTRITIONAL INFORMATION (per serving): About 252 cal, 17 g fat (4 g sat), 16 g pro, 886 mg sodium, 9 g carb, 1 g fiber

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