7 Seared Scallops With Brown Butter, Sage and Lemon Christmas Dinner Recipes

When it comes to Christmas dinner, I often look for dishes that effortlessly impress. Seared scallops, especially with brown butter, sage, and lemon, create a delightful balance of flavors that’s hard to resist. I’ve put together seven recipes that capture this essence beautifully. Each one brings a unique twist, making it challenging to choose a favorite. Let’s explore these options together, and you might just find the perfect addition to your festive menu.

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Classic Seared Scallops With Brown Butter and Sage

Classic Seared Scallops with Brown Butter and Sage is an exquisite dish that combines the rich, nutty flavors of browned butter with the delicate sweetness of perfectly seared scallops. This elegant meal is not only quick to prepare but also impressive enough to serve at any festive occasion, making it a fantastic choice for your Christmas dinner.

Cooking Instructions

1. Preparation of Scallops: Start by thoroughly rinsing the scallops under cold water to remove any sand and impurities. Pat them dry gently with paper towels to ensure they sear nicely. If they have a small side muscle attached, remove that for a cleaner bite.
2. Seasoning: Once the scallops are dry, season both sides generously with salt and freshly ground black pepper. This enhances their flavor while they cook.
3. Heat the Pan: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Make sure the pan is hot before adding the scallops—this is key to achieving a perfect sear.
4. Searing the Scallops: Carefully add the scallops to the skillet in a single layer, making sure they are not overcrowded. Cook for about 2-3 minutes without moving them; this helps to form a nice golden crust. When the edges begin to turn opaque and a crust has formed, gently flip the scallops using tongs.
5. Add Butter and Sage: After flipping the scallops, add the unsalted butter and fresh sage leaves to the pan. As the butter melts, it will start to foam; this is where the magic happens. Tilt the pan slightly and use a spoon to baste the scallops with the melted butter and sage mixture for additional flavor.
6. Lower the Heat: Continue to cook the scallops for an additional 2-3 minutes, basting frequently. They are done when they are opaque in the center and feel firm to the touch—do not overcook!
7. Serve: Once cooked, carefully transfer the scallops to a warm serving platter. Drizzle the brown butter and fried sage from the pan over the top. Serve immediately with lemon wedges on the side for an added burst of freshness.

This sumptuous dish pairs beautifully with a light salad or over a bed of creamy risotto for a truly festive Christmas dinner. Enjoy!

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Lemon Garlic Seared Scallops Over Spinach

Lemon Garlic Seared Scallops Over Spinach is a vibrant dish that combines bright citrus flavors with tender, perfectly seared scallops and a bed of fresh spinach. This light yet satisfying recipe is perfect for a festive Christmas dinner, providing a delightful contrast to heavier holiday fare. The zesty lemon and garlic enhance the natural sweetness of the scallops, making it an elegant and delicious choice.

Cooking Instructions

1. Preparation of Scallops: Begin by rinsing the scallops under cold water to eliminate any sand or impurities. Pat them dry thoroughly with paper towels, as moisture can prevent them from searing properly. If there are any small side muscles, remove them for a cleaner presentation.
2. Seasoning: Season the scallops on both sides with salt and freshly ground black pepper. This basic seasoning ensures the scallops’ natural flavors shine through.
3. Sauté Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the fresh spinach and sauté for about 2-3 minutes until wilted. Season lightly with salt and pepper, then transfer the spinach to a serving platter, spreading it out to create a bed for the scallops.
4. Cook Garlic: In the same skillet, add the remaining tablespoon of olive oil and allow it to heat over medium-high heat. Add the minced garlic to the pan, stirring it for about 30 seconds until fragrant, but be careful not to let it brown.
5. Searing the Scallops: Prepare to add the scallops to the skillet by ensuring the oil and garlic mixture is hot. Gently place the scallops in the pan, making sure not to overcrowd them. Cook for about 2-3 minutes without moving them, allowing a crust to form.
6. Flip and Add Lemon: Once they are golden on one side and the edges are opaque, carefully flip the scallops using tongs. Immediately drizzle the fresh lemon juice over the scallops and continue to cook for an additional 2-3 minutes until the scallops are opaque throughout and firm to touch.
7. Serve: Place the seared scallops on the bed of sautéed spinach. Drizzle any remaining lemon and garlic oil from the pan over the scallops for extra flavor. Serve immediately with lemon wedges on the side for added brightness.

Enjoy this delicious and elegant dish as part of your Christmas dinner!

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Seared Scallops With Brown Butter-Miso Sauce

Seared Scallops with Brown Butter-Miso Sauce is an exquisite dish that combines the rich umami flavor of miso with the nutty aroma of brown butter. This symphony of flavors elevates the natural sweetness of the scallops, making it a gourmet choice for any festive occasion, including your Christmas dinner. The simple yet decadent brown butter-miso sauce complements the perfectly seared scallops, making for an unforgettable dish.

Cooking Instructions

1. Preparation of Scallops: Start by rinsing the fresh scallops under cold water to ensure they are clean. Pat them dry with paper towels to eliminate excess moisture, which is crucial for achieving a perfect sear. Season both sides lightly with salt and black pepper.
2. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter until it turns golden brown and develops a nutty aroma, approximately 4-5 minutes. Stir occasionally to prevent burning. Once browned, remove it from heat and whisk in the miso paste and soy sauce until smooth.
3. Sauté Garlic: In a separate skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to let it brown. Once fragrant, remove it from the heat and set aside.
4. Searing the Scallops: In the same skillet used for the garlic, heat a drizzle of olive oil over medium-high heat. Once hot, gently place the scallops in the skillet, ensuring not to overcrowd the pan. Cook for about 2-3 minutes without moving them, allowing a golden crust to form.
5. Flip the Scallops: Once the first side of the scallops is golden brown and the edges are opaque, carefully flip them over using tongs. Cook for an additional 2-3 minutes until the scallops are opaque throughout and firm to the touch.
6. Combine with Sauce: Take the skillet off the heat and pour the browned butter-miso sauce over the scallops, stirring gently to coat them in the sauce. Add the sautéed garlic and chopped green onions for an extra layer of flavor.
7. Serve: Transfer the scallops to a serving platter or plates, drizzling any extra sauce over the top. Serve immediately with lemon wedges on the side for squeezing over the scallops for a fresh finish.

Enjoy this elegant dish that promises to impress your guests at your Christmas dinner!

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Honey Glazed Scallops With Sage and Lemon Zest

Cooking Instructions

1. Preparation of Scallops: Start by rinsing the sea scallops under cold running water to assure they’re clean. Pat them dry thoroughly with paper towels to remove any moisture that may prevent a good sear. Season both sides lightly with salt and black pepper.
2. Prepare the Honey Glaze: In a small bowl, mix the honey with lemon zest and set aside. This mixture will give the scallops their sweet glaze and bright flavor once cooked.
3. Sauté the Sage: In a skillet over medium heat, melt the unsalted butter combined with olive oil. Add the fresh sage leaves and sauté for 1-2 minutes until they become crispy and fragrant. Remove the sage from the skillet and set aside on a paper towel to drain excess oil.
4. Searing the Scallops: In the same skillet, increase the heat to medium-high. Once hot, add the scallops in a single layer, ensuring they are not crowded. Cook for about 2-3 minutes without disturbing them, allowing to form a golden crust.
5. Flip the Scallops: Carefully flip the scallops using tongs and cook for an additional 2-3 minutes on the other side. The scallops should be opaque in the center and firm to the touch when fully cooked.
6. Add the Honey Glaze: Once the scallops are cooked, lower the heat and drizzle the honey and lemon zest mixture over the scallops. Gently swirl the pan to coat the scallops in the glaze, allowing them to caramelize slightly for about 1 minute.
7. Garnish and Serve: Transfer the glazed scallops to a serving platter, garnishing with the crispy sage leaves. Serve immediately with lemon wedges on the side for an extra burst of citrus flavor. Enjoy this festive and flavorful dish!

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Crispy Scallops With Brown Butter Cauliflower Purée

Crispy Scallops with Brown Butter Cauliflower Purée is a delightful seafood dish that combines the rich, nutty flavor of brown butter with a creamy cauliflower purée, creating a luxurious yet simple meal perfect for a festive Christmas dinner. The scallops are seared to golden perfection, providing a textural contrast to the smoothness of the purée, making this dish both elegant and comforting.

Cooking Instructions

1. Prepare the Cauliflower Purée: In a medium pot, bring salted water to a boil. Add the cauliflower florets and cook until they are tender, about 8-10 minutes. Drain and set aside.
2. Make the Brown Butter: In a large skillet, melt 4 tablespoons of butter over medium heat. Continue cooking the butter, stirring frequently, until it turns a golden brown color and has a nutty aroma. Be careful not to let it burn.
3. Purée the Cauliflower: In a blender or food processor, combine the cooked cauliflower, the browned butter (reserving a bit for garnish), heavy cream, minced garlic, salt, and black pepper. Blend until smooth and creamy. If the purée is too thick, you can add a little bit of water or additional cream until you reach your desired consistency.
4. Sear the Scallops: In the same skillet used for the brown butter, add 1 tablespoon of olive oil and heat over medium-high heat. While the oil heats, pat the scallops dry with paper towels and season them with salt and black pepper.
5. Cook the Scallops: Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes on one side until they develop a golden crust. Flip them carefully using tongs and cook for another 1-2 minutes until they are opaque in the center and firm to the touch.
6. Finish the Purée: While the scallops are cooking, return to the cauliflower purée and stir in the lemon juice, adjusting seasoning as needed.
7. Plating the Dish: On a serving plate, spread a generous layer of cauliflower purée. Top with the crispy seared scallops and drizzle with a little of the reserved brown butter. Garnish with chopped fresh parsley for a pop of color and freshness.
8. Serving Suggestion: Serve immediately, allowing your guests to enjoy the contrasting flavors and textures of the dish for a beautifully festive meal. Enjoy this delicious and sophisticated scallops recipe at your Christmas dinner!

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Scallops With Sage-Infused Lemon Beurre Blanc

Scallops With Sage-Infused Lemon Beurre Blanc is a sophisticated seafood dish that elegantly balances the sweet, buttery flavor of seared scallops with a rich, velvety sauce infused with fresh sage and bright lemon. This dish is perfect for a holiday celebration, offering a touch of culinary refinement to your Christmas dinner while remaining relatively easy to prepare.

Cooking Instructions

1. Prepare the Beurre Blanc: In a small saucepan, combine the finely chopped shallots with the white wine over medium heat. Simmer until the liquid is reduced by half, about 5-7 minutes.
2. Add Heavy Cream: Once reduced, add the heavy cream and simmer for an additional 2-3 minutes until slightly thickened.
3. Incorporate Sage and Butter: Reduce the heat to low and add the sage leaves to the saucepan. Gradually whisk in the cold unsalted butter, one tablespoon at a time, until the sauce is creamy and emulsified. Stir in the lemon juice and season with salt and black pepper to taste. Keep the sauce warm on low heat, stirring occasionally.
4. Prepare the Scallops: While the beurre blanc is being prepared, pat the scallops dry with paper towels and season them lightly with salt and black pepper on both sides.
5. Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the scallops to the pan in a single layer. Sear for 2-3 minutes without moving them, allowing a golden crust to form.
6. Flip and Cook: Carefully flip the scallops using tongs and cook for an additional 1-2 minutes, until the scallops are opaque and firm to the touch.
7. Plate the Dish: To serve, place a generous spoonful of the sage-infused lemon beurre blanc on each plate. Arrange the seared scallops on top, garnishing with freshly chopped parsley for an added touch of color and flavor.
8. Enjoy: This dish is best served immediately, allowing the rich flavors of the beurre blanc to complement the natural sweetness of the scallops. Enjoy your festive meal!

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Seared Scallops With Brown Butter and Sweet Potato Mash

Seared Scallops With Brown Butter and Sweet Potato Mash is a delightful dish that combines the nutty flavor of brown butter with tender, perfectly seared scallops, served alongside a creamy, sweet potato mash. This elegant main course is perfect for a festive Christmas dinner, showcasing seasonal ingredients and vibrant flavors.

Cooking Instructions

1. Prepare the Sweet Potato Mash: Start by peeling and cutting the sweet potatoes into evenly sized chunks. Place them in a pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
2. Mash the Sweet Potatoes: Once the sweet potatoes are cooked, drain them and return them to the pot. Add 2 tablespoons of unsalted butter and mash until smooth and creamy. Season with salt and black pepper to taste. Cover the mash to keep warm while you prepare the scallops.
3. Sear the Scallops: Pat the scallops dry with paper towels and season both sides with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the scallops in a single layer, making sure not to overcrowd the pan.
4. Cook the Scallops: Sear the scallops for about 2-3 minutes without moving them to allow a golden crust to form. Once they are golden brown, carefully flip the scallops using tongs and cook for an additional 1-2 minutes until they are opaque and firm to the touch. Remove the scallops from the skillet and set aside.
5. Brown the Butter: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter. Allow it to melt and bubble, stirring frequently. Cook until the butter turns golden brown and develops a nutty aroma, about 3-5 minutes.
6. Plate the Dish: To serve, spoon a generous portion of sweet potato mash onto each plate. Arrange the seared scallops on top of the mash, then drizzle the brown butter over the scallops. If desired, garnish with fresh thyme for added flavor and presentation.
7. Enjoy: Dig in and savor this delicious combination of flavors and textures, perfect for your Christmas celebration!