Plump sea scallops are wrapped in salty pancetta, seared until golden, and finished with a fragrant sage butter. The result? Crispy outside, tender inside, with a luxurious herby finish.
Pat scallops very dry with paper towels (key to a good sear).
Wrap each scallop in a slice of pancetta, overlapping slightly. Secure with a toothpick if needed.
Season lightly with black pepper (no salt needed—the pancetta is salty).
Heat olive oil in a large skillet over medium-high heat.
Add wrapped scallops, seam-side down first.
Sear 2–3 minutes per side, until pancetta is crispy and scallops are just cooked through (opaque in the center).
Transfer to a warm plate.
In the same pan, lower heat to medium.
Add butter and let it melt until foamy.
Stir in chopped sage and garlic, cooking for 1 minute until fragrant.
Add lemon juice and swirl.
Place scallops on a serving platter.
Spoon sage butter over each scallop.
Garnish with crisped whole sage leaves and lemon wedges.
Serve immediately.
A gorgeous appetizer for Christmas Eve dinners or New Year’s parties.
Pair with champagne, prosecco, or a crisp white wine like Sauvignon Blanc.
Serve on small spoons or crostini for bite-sized elegance.
Make-ahead: Wrap scallops in pancetta up to 4 hours ahead; refrigerate until ready to sear.
Alternative proteins: Try shrimp or sea bass cubes wrapped in pancetta if scallops are unavailable.
Extra indulgent: Add a splash of dry white wine to the sage butter before serving.
Festive twist: Sprinkle with pomegranate seeds for a pop of holiday color.
4 servings