Ingredients

½ cup (1 stick / 113 g) unsalted butter, softened

1 tablespoon coarse Dijon mustard

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons garlic, minced

1 teaspoon lemon juice

½ teaspoon paprika

½ teaspoon kosher salt

⅛ teaspoon black pepper

⅛ teaspoon cayenne pepper

⅛ teaspoon crushed red pepper flakes

1 to 1 ½ pounds large sea scallops (about 16 to 20 scallops), patted very dry

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon olive oil

Lemon wedges, for serving

Fresh parsley or chives, chopped for garnish

Instructions

Step 1: In a medium bowl, combine the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, black pepper, cayenne pepper, and crushed red pepper flakes. Mix until fully combined and set aside. (You can make this cowboy butter ahead and store it in the refrigerator.)

Step 2: Pat the scallops very dry with paper towels. Season both sides with kosher salt and black pepper.

Step 3: Heat the olive oil in a large skillet over medium heat until hot.

Step 4: Add the scallops in a single layer, leaving space between each one. Cook without moving for 2 to 3 minutes, until a golden crust forms on the bottom.

Step 5: Flip the scallops and cook for another 1 to 2 minutes until they are opaque and cooked through.

Step 6: Remove the skillet from heat. Add about ¼ cup of the cowboy butter around the scallops. Tilt the pan and spoon the melted butter over the scallops for 30 to 60 seconds to coat and baste them.

Step 7: Transfer the scallops to a serving plate. Spoon additional cowboy butter over the top and garnish with fresh parsley or chives.

Step 8: Serve immediately with lemon wedges and extra cowboy butter for dipping.

Tips & Variations

Make sure the scallops are very dry before cooking to achieve a perfect sear and golden crust.

Try adding smoked paprika instead of regular paprika for a deeper, smoky flavor.

Use unsalted butter to control the seasoning better, especially if you want to adjust salt levels later.

Serve with crusty bread or over a bed of rice to soak up the flavorful cowboy butter sauce.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops can be used, but be sure to thaw them completely and pat them very dry before cooking to achieve a proper sear.

What can I substitute if I don’t have fresh herbs?

If fresh herbs aren’t available, you can use 1 teaspoon of dried herbs such as thyme and parsley, but reduce the amount to avoid overpowering the butter.