Seared Scallops with Escarole Salad and Pesto Vinaigrette

Introduction

Bringing together the briny sweetness of scallops with a peppery bite from the escarole and a zesty kick from our pesto vinaigrette, this dish is both simple and decadent. Designed to delight the pallet, let’s get started on the Seared Scallops with Escarole Salad and Pesto Vinaigrette!

Ingredients

• 12 large sea scallops
• 1 head escarole
• 1 cup fresh basil
• 1/4 cup pine nuts, toasted lightly
• 3 tablespoons of extra-virgin olive oil
• 2 cloves garlic, chopped
• Salt to taste
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons of balsamic vinegar
• Freshly ground black pepper

Procedure

1. Start by making the pesto vinaigrette. Combine the basil, garlic, pine nuts, Parmesan cheese, salt, and olive oil in a food processor. Blend until the mixture has a rough, chunky texture.
2. Next, dress the escarole in some of the pesto vinaigrette, and then set it aside.
3. For the scallops, heat some olive oil in a pan over medium-high heat. Once hot, add the scallops and sear for about 1-2 minutes each side, until they’ve developed a nice, golden-brown sear. Be careful not to overcook them, as scallops will become rubbery if they’re cooked for too long.
4. Finally, serve the seared scallops over the escarole salad, drizzling more of the pesto vinaigrette over the top. Season with fresh black pepper and a splash of balsamic vinegar.

Conclusion

We hope this recipe brings much joy and warmth to your dining table. When you’re entertaining guests, this Seared Scallops with Escarole Salad and Pesto Vinaigrette will certainly raise the bar. it’s not just a dish, but an experience worth savoring. We’d love to hear your cooking adventures, do leave your comments below and subscribe to our newsletter for more delicious recipes!