Seared Scallops with Escarole Salad and Pesto Vinaigrette


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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4 serving(s)

Total Time:
25 mins



  • 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


NUTRITIONAL INFORMATION (per serving): About 612 cal, 33 g fat (10 g sat), 48 g pro, 757 mg sodium, 31 g carb, 10 g fiber 

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