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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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 612
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
-
- 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.
- 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.
- 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 612 cal, 33 g fat (10 g sat), 48 g pro, 757 mg sodium, 31 g carb, 10 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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Source : Goodhousekeeping