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
Ingredients
1 tsp. lemon zest plus 5 tbsp. lemon juice, divided
1 bunch escarole (trimmed, cleaned, and torn into pieces; about 10 cups)
1 tbsp. cold unsalted butter
🔒 The full recipe is members-only
15 more ingredients · 3 steps locked.
Unlock the full recipe — $5.99/mo