7 Pan-Seared Scallops With Butter, Garlic and Lemon Christmas Dinner Recipes

When it comes to creating an elegant Christmas dinner, pan-seared scallops are a standout choice. I’ve compiled seven exquisite recipes that highlight the rich combination of butter, garlic, and lemon that perfectly complement these tender morsels. Each recipe offers a unique twist, making them not just delicious but also visually appealing. Curious to explore how you can impress your holiday guests with these delightful dishes? Let’s get started.

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Classic Butter Garlic Scallops

Classic Butter Garlic Scallops are a delicious and elegant seafood dish that is perfect for a Christmas dinner or any special occasion. This dish highlights the natural sweetness of the scallops, complemented by the richness of butter and the aromatic flavor of garlic. Quick to prepare and impressive to serve, it’s sure to be a hit with your guests.

Cooking Steps:

1. Prep the Scallops: Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are completely dried, as this helps them sear better.
2. Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Allow the butter to melt and become bubbly.
3. Season the Scallops: While the skillet is heating, season the scallops with salt and black pepper on both sides.
4. Sear the Scallops: Once the pan is hot, gently place the scallops in the skillet, making sure not to overcrowd them. Sear the scallops for about 2-3 minutes on one side without moving them, until a golden crust forms.
5. Flip the Scallops: Using tongs, carefully flip the scallops over and cook for an additional 2-3 minutes. They should be opaque and firm to the touch when done.
6. Add Garlic and Butter: Lower the heat to medium and add the minced garlic to the pan. Then, add the remaining 2 tablespoons of butter. As the butter melts, spoon the buttery garlic mixture over the scallops for extra flavor.
7. Finish Cooking: Cook for another minute, allowing the garlic to become fragrant but not browned.
8. Garnish and Serve: Remove the scallops from the pan and transfer them to a serving plate. Drizzle any remaining butter and garlic from the pan over the scallops. Garnish with chopped parsley and serve immediately with lemon wedges on the side for squeezing over.

Enjoy your Classic Butter Garlic Scallops as a delightful starter or a main course!

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Lemon Herb Scallops With Asparagus

Lemon Herb Scallops with Asparagus is a vibrant and healthy dish that brings together the delightful flavors of fresh scallops and tender asparagus, all enhanced by zesty lemon and fragrant herbs. This recipe not only captures the essence of fresh, seasonal ingredients but also offers a quick and easy way to prepare an elegant meal, perfect for festive occasions like Christmas dinner.

Cooking Steps:

1. Prep the Ingredients: Rinse the scallops under cold water and pat them dry with paper towels. Trim the tough ends off the asparagus and cut them into 2-3 inch pieces. Set aside.
2. Blanch the Asparagus: In a pot of boiling salted water, add the asparagus pieces and blanch for about 2-3 minutes until they are bright green and tender-crisp. Drain the asparagus and transfer them to an ice bath to stop the cooking process. Drain again and set aside.
3. Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
4. Season and Sear the Scallops: While the pan heats up, pat the scallops dry again if needed and season both sides with salt and black pepper. Once the oil is hot, carefully add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on one side until a golden crust forms.
5. Flip the Scallops: Using tongs, flip the scallops and cook for an additional 2-3 minutes, until they are opaque and firm. Remove the scallops from the pan and set them aside on a plate.
6. Cook the Asparagus: In the same skillet, add the remaining tablespoon of olive oil if necessary. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the blanched asparagus and toss to combine. Cook for about 2 minutes, allowing the asparagus to heat through.
7. Add Lemon and Herbs: Drizzle the lemon juice over the asparagus and add the chopped parsley and thyme. Stir everything together to evenly coat the asparagus with the lemon and herbs.
8. Combine and Serve: Return the scallops to the skillet to warm them up for an additional minute. Serve the Lemon Herb Scallops with Asparagus on a platter and garnish with fresh lemon slices.

Enjoy this delightful dish as a refreshing addition to your Christmas dinner!

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Scallops in Garlic Lemon Cream Sauce

Scallops in Garlic Lemon Cream Sauce is a luxurious dish that combines the briny sweetness of scallops with a rich and creamy garlic lemon sauce. This dish is perfect for elevating your Christmas dinner menu and offers a delightful blend of flavors that will impress your guests. The creamy sauce complements the scallops beautifully, creating a satisfying and decadent meal.

Cooking Steps:

1. Prep the Scallops: Rinse the scallops under cold water and pat them dry thoroughly with paper towels. This step is crucial to achieve a good sear on the scallops.
2. Heat the Butter: In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Allow the butter to bubble up slightly but not brown.
3. Sear the Scallops: Season the scallops on both sides with salt and black pepper. Once the butter is hot, carefully place the scallops into the skillet without overcrowding. Sear for about 2-3 minutes on each side until they turn golden brown and opaque. Once cooked, transfer the scallops to a plate and keep warm.
4. Make the Garlic Lemon Cream Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Add the Cream and Lemon: Pour in the heavy cream and lemon juice, stirring to combine. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly for about 2-3 minutes.
6. Finish the Sauce: Stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Cook for an additional minute until the cheese is melted and the sauce is silky.
7. Combine and Serve: Return the seared scallops to the skillet and gently spoon the sauce over them, allowing the scallops to warm back up for about 1 minute. Check seasoning and add more salt or pepper if needed.
8. Plate: Serve the scallops in bowls or on plates, with an extra drizzle of the garlic lemon cream sauce, and garnish with additional chopped parsley if desired. Enjoy your luxurious dish!

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Bacon-Wrapped Scallops With Lemon Butter

Bacon-Wrapped Scallops With Lemon Butter is a delightful appetizer that combines the rich flavors of crispy bacon with tender scallops, all brought together by a zesty lemon butter sauce. This dish is perfect for your Christmas dinner, as it impresses with its elegant presentation and exquisite taste. The savory and smoky bacon complements the sweet scallops, while the lemon butter adds a refreshing brightness, making it a crowd-pleaser.

Cooking Steps:

1. Prep the Scallops: Rinse the scallops under cold water and pat them dry with paper towels. This will help ensure a nice sear later on.
2. Wrap with Bacon: Cut each bacon slice in half. Wrap each scallop with a half slice of bacon and secure it with a toothpick or skewer. Make sure the bacon is snug around the scallop, but not overly tight.
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Sear the Bacon-Wrapped Scallops: In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the bacon-wrapped scallops, ensuring they are not crowded in the skillet. Sear for about 2-3 minutes on each side, allowing the bacon to brown and crisp up.
5. Transfer to Oven: Once the scallops are nicely browned, transfer the skillet to the preheated oven. Bake for about 8-10 minutes, until the scallops are cooked through and the bacon is crispy.
6. Make the Lemon Butter Sauce: While the scallops are baking, prepare the lemon butter sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, being careful not to let it burn. Stir in the lemon juice and lemon zest, and cook for an additional minute.
7. Finish the Scallops: Once the scallops are done, remove them from the oven. Drizzle the melted lemon butter sauce over the bacon-wrapped scallops and sprinkle with chopped fresh parsley for garnish.
8. Serve: Arrange the bacon-wrapped scallops on a serving platter and serve immediately. Enjoy this delectable appetizer with a glass of your favorite white wine or sparkling beverage.

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Spicy Garlic Scallops With Cilantro

Spicy Garlic Scallops With Cilantro is a vibrant and flavorful dish that showcases tender scallops sautéed in a spicy garlic sauce and finished with fresh cilantro. This dish is perfect for those who enjoy a bit of heat and is a fantastic way to elevate your holiday dinner with its bold flavors and enticing aroma.

Cooking Steps:

1. Prep the Scallops: Rinse the scallops under cold water and pat them dry with paper towels. This ensures they sear properly and develop a nice caramelized crust.
2. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until it shimmers. This will help achieve a good sear on the scallops.
3. Sauté the Scallops: Carefully place the scallops in the skillet, making sure they are not crowded. Sear the scallops for about 2-3 minutes without moving them, until they are golden brown.
4. Flip and Add Garlic: Turn the scallops over and add the minced garlic to the skillet. Cook for another 2 minutes, allowing the garlic to infuse the oil with its flavor while ensuring it does not burn.
5. Add Spices and Sauce: Sprinkle the red chili flakes over the scallops, then add the soy sauce and lime juice to the skillet. Stir gently to coat the scallops with the sauce and cook for an additional minute to combine flavors.
6. Season: Taste the dish and season with salt and black pepper to your preference. Be mindful that soy sauce is already salty, so adjust accordingly.
7. Finish with Cilantro: Remove the skillet from heat and stir in the chopped cilantro, giving the dish a fresh burst of flavor.
8. Serve: Plate the scallops and drizzle the sauce from the skillet over them. Garnish with sliced green onions for a touch of color and added freshness.

Enjoy your Spicy Garlic Scallops With Cilantro as a standout dish for your festive Christmas dinner!

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Scallop and Vegetable Stir-Fry

Scallop and Vegetable Stir-Fry is a delightful and colorful dish that combines succulent scallops with an array of fresh vegetables. This quick and easy stir-fry is perfect for a weeknight dinner or a festive holiday meal, offering a wonderful blend of flavors and textures that will impress your guests.

Cooking Steps:

1. Prepare the Ingredients: Rinse the scallops under cold water and pat them dry. Slice the bell pepper, julienne the carrot, and wash the broccoli florets and snow peas. Mince the garlic and ginger. Having all ingredients prepped will make the cooking process smoother.
2. Heat the Oils: In a large skillet or wok, heat the olive oil over medium-high heat until hot. Then add the sesame oil, which will enhance the flavor of the stir-fry.
3. Sauté the Aromatics: Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
4. Cook the Vegetables: Add the sliced bell pepper, julienned carrot, broccoli florets, and snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp but still vibrant in color.
5. Add the Scallops: Push the vegetables to the side of the skillet and add the scallops to the center. Sear the scallops for about 2-3 minutes without moving them, allowing them to develop a golden crust.
6. Combine and Flavor: Once the scallops are golden brown, stir the vegetables back into the center with the scallops. Pour in the soy sauce and mix everything together, cooking for another 1-2 minutes to allow the flavors to meld.
7. Season: Taste the dish and season with salt and black pepper as needed. Be mindful of the saltiness from the soy sauce.
8. Garnish and Serve: Remove the stir-fry from heat and garnish with sliced green onions and sesame seeds. Serve immediately while hot, alongside rice or noodles if desired.

Enjoy your flavorful Scallop and Vegetable Stir-Fry as a quick and elegant addition to your Christmas dinner!

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Scallops With Lemon-Caper Sauce and Couscous

Scallops With Lemon-Caper Sauce and Couscous is a tangy, elegant dish that showcases the delicate flavor of scallops complemented by a bright lemon-caper sauce. Served over fluffy couscous, this recipe is perfect for a special occasion or a festive holiday meal that will surely impress your guests.

Cooking Steps:

1. Prepare the Ingredients: Rinse the scallops under cold water and pat them dry with paper towels. Season the scallops with salt and black pepper. Mince the garlic, chop the parsley, and measure out the lemon juice and capers.
2. Cook the Couscous: In a medium saucepan, bring 1 cup of chicken broth (or water) to a boil. Once boiling, remove from heat and stir in the couscous. Cover the pot and let it sit for about 5 minutes, or until the couscous has absorbed the liquid. Fluff it with a fork before serving.
3. Sear the Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops in a single layer without overcrowding the pan. Sear for about 2-3 minutes on one side until golden brown, then flip them over and cook for an additional 1-2 minutes on the other side. Remove the scallops from the skillet and set them aside.
4. Make the Lemon-Caper Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Then, add the lemon juice and capers, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to meld the flavors.
5. Combine and Serve: Return the seared scallops to the skillet and gently toss them in the lemon-caper sauce for about 1 minute, ensuring they are well-coated.
6. Plate the Dish: Serve the couscous on plates or a serving platter, then top with the scallops and drizzle any remaining sauce over the dish. Garnish with freshly chopped parsley for a pop of color.
7. Enjoy: Your Scallops With Lemon-Caper Sauce and Couscous are now ready to be enjoyed!