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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! @goodhousekeeping.com
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