Every December, Christmas Eve at my grandmother’s house promised two things: carols on the record player and a table set with an array of seafood starters that felt like a celebration in themselves. My job, as a teenager home from college, was always the scallops—searing them in butter and sneaking them onto little platters before anyone could swipe one from the pan. There’s just something about the tender, succulent bite of a scallop appetizer that gives the holiday table a touch of elegance without being complicated. If you’re searching for 13+ Christmas Scallops Recipes Elegant Starters, these are the dishes that bring back memories of cheer, laughter, and that irresistible sizzle from the stovetop.
1. Seared Scallops with Lemon Beurre Blanc
Why You’ll Love It:
Few things say “holiday celebration” like buttery, golden-brown scallops. This classic approach is perfect for that one dish on the table that instantly feels a little fancy but doesn’t stress you out. It’s great for Christmas, but honestly, I like it anytime I want to impress guests with minimal effort.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients Needed:
- 12 large sea scallops
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup dry white wine
- 2 tbsp fresh lemon juice
- 1/4 cup cold unsalted butter, cubed
- Zest of 1 lemon
- 1 tbsp chopped chives (optional)
- Microgreens for garnish (optional)
How to Make It:
- Pat scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a skillet over high heat, then sear scallops for about 2–3 minutes per side until golden and just cooked through. Remove scallops and keep warm.
- Lower heat to medium. Add white wine and lemon juice to the pan, scraping up the browned bits. Simmer to reduce by half.
- Whisk in cold butter, a few cubes at a time, until sauce is creamy.
- Return scallops to the pan just to reheat, then plate and spoon sauce over. Top with lemon zest and microgreens.
Optional Enhancers (choose 2):
Flavor Boost: Add a minced garlic clove during the wine reduction for a punchier sauce.
Serving Idea: Plate atop a small mound of buttery mashed potatoes for extra comfort.
2. Bacon-Wrapped Scallops with Maple Glaze
Why You’ll Love It:
This sweet-and-savory favorite is always first to disappear at my holiday parties. The maple-glazed bacon gets sticky and crispy, hugging perfectly tender scallops. It’s a finger food that never makes it to leftovers.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients Needed:
- 12 large sea scallops
- 6 slices bacon, halved crosswise
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp black pepper
- Toothpicks
How to Make It:
- Preheat oven to 400°F (200°C).
- Wrap each scallop with a half slice of bacon and secure with a toothpick.
- Arrange on a baking sheet lined with parchment.
- Mix maple syrup and Dijon; brush over each piece.
- Sprinkle with black pepper.
- Roast for 15–20 minutes until bacon is crisp and scallops are opaque, basting once more with glaze halfway.
Optional Enhancer:
Personal Note: My family prefers a little extra glaze brushed on just before serving, so they’re saucy and even more irresistible.
3. Scallop Ceviche with Pomegranate and Mint
Why You’ll Love It:
Light, zingy, and refreshingly cold, this starter cuts through all the rich holiday fare. The pomegranate bursts pop with color and fun, and the mint is like a breath of fresh winter air.
Serving size: Serves 4
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Ingredients Needed:
- 8 large sea scallops, diced
- 1/3 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 tbsp finely diced red onion
- 1/3 cup pomegranate seeds
- 2 tbsp chopped fresh mint
- Salt and pepper to taste
How to Make It:
- In a glass bowl, combine diced scallops, lime juice, orange juice, and red onion.
- Cover and chill for 15–20 minutes until the scallops appear opaque.
- Stir in pomegranate seeds and mint.
- Season and divide among small cups for serving.
Optional Enhancer:
Flavor Boost: Add a pinch of chili flakes or finely chopped jalapeño for subtle heat.
4. Scallops en Croûte (Puff Pastry-Wrapped Scallops)
Why You’ll Love It:
This is my answer to those times when I want “fancy, with minimal stress.” Crispy, buttery pastry hugs juicy scallops—with a little surprise of fresh herbs inside.
Serving size: Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients Needed:
- 8 large sea scallops
- 1 sheet frozen puff pastry, thawed
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1 egg, beaten
- Salt and pepper
How to Make It:
- Preheat oven to 400°F (200°C).
- Roll puff pastry and cut into 8 squares.
- Place a dab of Dijon and a sprinkle of parsley on each square, top with a seasoned scallop.
- Fold pastry over each scallop and seal.
- Brush with egg wash.
- Bake for 18–20 minutes until golden.
Optional Enhancer:
Swap This With That: Use a dab of pesto instead of Dijon for an herby twist.
5. Scallop Carpaccio with Pink Peppercorns
Why You’ll Love It:
Ultra-light and impossibly delicate, this no-cook starter is all about letting quality scallops shine. I serve it when I really want to impress with almost zero cooking.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients Needed:
- 8 large day-boat scallops, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp flaky sea salt
- 1/2 tsp pink peppercorns, lightly crushed
- Micro herbs or chervil for garnish
How to Make It:
- Arrange scallop slices in a single layer on cold plates.
- Drizzle with olive oil and lemon juice.
- Sprinkle with salt and pink peppercorns.
- Garnish with micro herbs and serve immediately.
Optional Enhancer:
Common Mistake to Avoid: Don’t use frozen scallops for carpaccio—always use high-quality, sashimi-grade fresh ones.
6. Mini Scallop Gratin
Why You’ll Love It:
These individual gratins are secretly so easy and come out bubbling and golden. They look like little jewels and you get that satisfyingly crusty top with each bite.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients Needed:
- 12 sea scallops, chopped
- 1/3 cup heavy cream
- 1 tbsp white wine
- 1/4 cup grated Gruyere cheese
- 2 tbsp unsalted butter
- 1/4 cup panko breadcrumbs
- 1 tbsp chopped chives
- Salt and pepper
How to Make It:
- Preheat oven to 425°F (220°C).
- Mix cream, wine, cheese, butter, and scallops. Season.
- Divide between ramekins.
- Toss panko with a touch of olive oil. Sprinkle over ramekins.
- Bake until golden and bubbling, about 20 minutes.
- Sprinkle with chives.
Optional Enhancer:
Best Pairings: Serve with crusty baguette slices or a crisp green salad.
7. Scallops with Herbed Pea Purée
Why You’ll Love It:
The sweet, creamy pea purée is a gorgeous, velvety base for perfectly seared scallops. It feels upscale, but it’s super easy—my go-to for making a few simple ingredients shine.
Serving size: Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients Needed:
- 12 sea scallops
- 1 cup frozen peas, thawed
- 1/4 cup heavy cream
- 1 tbsp fresh dill, chopped
- 2 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper
How to Make It:
- Blend peas, cream, half the dill, half the lemon zest, salt, and pepper until smooth.
- Warm in a small saucepan while you sear scallops.
- Pat scallops dry, season, and sear in olive oil, 2–3 minutes per side.
- To serve, swirl pea purée on plate, top with scallops, and garnish with remaining dill and zest.
Optional Enhancer:
Meal Prep Tip: The pea purée can be made a day ahead and gently reheated.
8. Scallop and Saffron Risotto Cups
Why You’ll Love It:
Risotto always gets applause, but made into little cups with a golden scallop on top, it’s a bite-sized masterpiece. Perfect as a stand-up holiday starter.
Serving size: Serves 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients Needed:
- 12 sea scallops
- 3/4 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1/4 cup dry white wine
- 1/4 tsp saffron threads
- 2 tbsp grated Parmesan
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup finely diced onion
- 1 tbsp chopped parsley
- Salt and pepper
How to Make It:
- Heat broth with saffron in a saucepan.
- In another pot, cook onion in olive oil and half the butter. Stir in rice, cook one minute.
- Add wine, cook until absorbed.
- Add broth a ladle at a time, stirring, until rice is tender—about 22 minutes.
- Stir in Parmesan and remaining butter.
- Sear scallops. Spoon risotto into small cups, top each with a scallop and some parsley.
Optional Enhancer:
Flavor Boost: Finish risotto with a squeeze of lemon for brightness.
9. Chili-Lime Scallops on Cucumber Rounds
Why You’ll Love It:
These are light, zesty, and so easy to pass around at any cocktail party. Crisp, cool cucumber is perfect with tangy chili-lime scallops—your guests won’t believe how simple they are.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients Needed:
- 12 large sea scallops
- 1 long English cucumber
- 1 1/2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 tsp chili powder
- Salt and pepper
- 2 tbsp chopped cilantro
How to Make It:
- Mix lime juice, chili powder, oil, salt, and pepper.
- Toss scallops to coat.
- Sear scallops in a hot pan for 2–3 minutes per side.
- Slice cucumber into 1/2-inch rounds.
- Top each with a scallop, sprinkle with cilantro, and serve.
Optional Enhancer:
Serving Idea: Garnish each with a sliver of red chili for a festive look.
10. Garlic Butter Scallops with Toasted Brioche
Why You’ll Love It:
Scallops and buttery toast—need I say more? Rich, garlicky butter soaks into fluffy brioche, making this the holiday starter I want to eat with my fingers by the fire.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients Needed:
- 8 sea scallops
- 4 thick brioche slices
- 3 tbsp unsalted butter
- 1 garlic clove, minced
- 2 tbsp chopped parsley
- Salt and pepper
How to Make It:
- Toast brioche slices until golden.
- In a skillet, melt butter, add garlic, then sear scallops in the mixture 2–3 minutes per side.
- Lay scallops over toasted brioche, spoon garlic butter on top, and finish with parsley.
Optional Enhancer:
Meal Prep Tip: Toast brioche ahead, then rewarm in the oven for a few minutes before serving.
11. Scallop and Apple Salad with Hazelnut Vinaigrette
Why You’ll Love It:
Fresh apples and toasted hazelnuts bring crunch and sweetness to perfectly sweet scallops, with a tangy vinaigrette tying it all together. This is my go-to for a festive, lighter starter.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Ingredients Needed:
- 8–12 sea scallops
- 5 oz baby mixed greens
- 1 Granny Smith apple, thinly sliced
- 1/4 cup toasted hazelnuts, chopped
- 2 tbsp hazelnut oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper
How to Make It:
- Whisk vinaigrette: hazelnut oil, vinegar, mustard, honey, salt, and pepper.
- Sear scallops 2–3 minutes per side.
- Toss greens with vinaigrette, add apple and nuts.
- Serve salad with scallops on top.
Optional Enhancer:
Budget-Friendly Tip: Use toasted almonds instead of hazelnuts for a wallet-friendly option.
12. Scallops with Champagne Cream Sauce
Why You’ll Love It:
When I’m feeling a little extra fancy, this sauce is my splurge. Perfect for ringing in Christmas or New Year’s Eve with bubbles in your glass and your sauce.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients Needed:
- 12 sea scallops
- 1/2 cup dry Champagne or sparkling wine
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 shallot, minced
- 1 tbsp chopped chives
- Lemon zest
- Salt and pepper
How to Make It:
- Pat scallops dry, season, and sear in butter until golden, 2–3 minutes per side. Set aside.
- In the same pan, sauté shallot, add champagne and reduce by half.
- Stir in cream, simmer until thickened, season.
- Return scallops briefly to coat, then plate with sauce and garnish.
Optional Enhancer:
Best Pairings: Try with roasted asparagus or a simple celery root puree.
13. Crispy Scallop Tempura Canapés
Why You’ll Love It:
When I want a little Asian flair, these crispy-fried bites are a low-fuss crowd-pleaser. Super light, super crunchy, great dipped in something tangy.
Serving size: Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients Needed:
- 12 large scallops
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup chilled sparkling water
- Pinch of salt
- Neutral oil for frying
- Aioli or spicy mayo for serving
- Sliced green onions
How to Make It:
- Heat oil to 350°F (180°C).
- Mix flour, cornstarch, salt, and sparkling water to make a thin batter.
- Dip scallops, fry for 2–3 minutes until crisp.
- Drain, top with a touch of aioli and green onions.
Optional Enhancer:
Swap This With That: Use shrimp instead of scallops for a more budget-friendly version.
14. Scallop Tartare on Endive Spears
Why You’ll Love It:
Fresh, zesty, and quick, this tartare is my secret for a lighter, elegant starter. Endive adds crunch and makes it easy for guests to grab.
Serving size: Serves 4
Prep Time: 18 minutes
Cook Time: 0 minutes
Total Time: 18 minutes
Ingredients Needed:
- 8 large fresh scallops, finely diced
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp finely minced shallot
- 1 tbsp chopped chervil or parsley
- 12–16 Belgian endive leaves
- Salt and pepper
How to Make It:
- Mix scallops, oil, zest, juice, shallot, and herbs. Season.
- Chill 10 minutes if you have time.
- Spoon onto endive leaves and serve chilled.
Optional Enhancer:
Best Pairings: Enjoy with a glass of prosecco or a citrus-forward mocktail.
15. Miso Glazed Scallops with Toasted Sesame
Why You’ll Love It:
This is my quick fix for something different: sweet-savory miso glaze, caramelized under the broiler, and finished with nutty toasted sesame seeds.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients Needed:
- 12 large sea scallops
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tbsp toasted sesame seeds
- 2 green onions, sliced
How to Make It:
- Mix miso, mirin, soy, and honey into a glaze.
- Place scallops on a broiler pan, dab with glaze.
- Broil 4–5 inches from heat for 7–8 minutes, turning halfway.
- Sprinkle with sesame seeds and green onions.
Optional Enhancer:
Flavor Boost: Add a pinch of ground ginger to the glaze for subtle warmth.
FAQ
What makes scallops work so well as Christmas starters?
Scallops are elegant, quick to cook, and feel festive thanks to their tender texture and sweet flavor. They soak up sauces and seasonings easily, making them perfect for special occasions.
How do I avoid overcooking scallops?
Sear over high heat for just 2–3 minutes per side (until golden and just opaque). Remove promptly and let carryover heat finish cooking.
Can I prep scallop dishes ahead for a party?
Many parts can be prepped ahead—chop, marinate, or make sauces and purées. Searing or baking scallops is best done just before serving for freshest texture.
What wine goes best with these scallop starters?
Crisp white wines like Sauvignon Blanc, Champagne, or dry Riesling pair beautifully with elegant scallop starters.
Conclusion
A tray of beautifully cooked scallops—whether flash-seared, broiled, crisped in puff pastry, or barely kissed by citrus—will always earn a spot on my Christmas table. These 13+ Christmas Scallops Recipes Elegant Starters are here for you whether you want quick and breezy, light and bright, or a show-stopping treat. The best part? Scallops don’t need much to shine—just a hot pan, a few fresh ingredients, and a generous helping of holiday cheer. I hope these recipes inspire you to experiment, enjoy, and savor every bite of your celebrations. Happy cooking and happy Christmas feasting.
