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Cowboy Butter Scallops Recipe

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★★★★★

5 from 148 reviews

Succulent large sea scallops seared to golden perfection and finished with a rich, flavorful cowboy butter made from fresh herbs, spices, and Dijon mustard. This quick and elegant seafood dish is perfect for a weeknight dinner or special occasion, delivering a burst of savory and slightly spicy flavor with each bite.

Ingredients

Scale

Cowboy Butter

  • 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

Scallops

  • 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

  1. Make the Cowboy Butter: In a medium bowl, combine the softened unsalted butter, Dijon mustard, chopped chives, parsley, thyme, minced garlic, lemon juice, paprika, kosher salt, black pepper, cayenne pepper, and crushed red pepper flakes. Mix thoroughly until all ingredients are fully incorporated. Set the cowboy butter aside while preparing the scallops. It can also be made ahead and refrigerated.
  2. Prepare the Scallops: Pat the large sea scallops very dry using paper towels to ensure a good sear. Season both sides evenly with kosher salt and black pepper.
  3. Heat the Skillet: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat until shimmering and hot but not smoking.
  4. Sear the Scallops: Add the scallops to the skillet in a single layer, making sure there is space between each one to avoid steaming. Cook without moving them for 2 to 3 minutes, until a deep golden crust forms on the bottom. Flip the scallops carefully and cook for an additional 1 to 2 minutes, or until opaque and cooked through.
  5. Add Cowboy Butter: Remove the skillet from heat. Spoon about ¼ cup of the prepared cowboy butter around the scallops in the pan. Tilt the pan slightly and spoon the melted butter over the scallops continuously for 30 to 60 seconds to coat and baste them with the flavorful butter.
  6. Serve: Transfer the scallops to a serving plate. Spoon more cowboy butter over the top and garnish with freshly chopped parsley or chives if desired. Serve immediately with lemon wedges and extra cowboy butter on the side for dipping.

Notes

  • Patting scallops dry thoroughly is essential for achieving a perfect sear.
  • Cowboy butter can be prepared in advance and refrigerated; bring to room temperature before using.
  • Using fresh herbs enhances the flavor but dried herbs can be substituted if necessary, reducing quantities accordingly.
  • Adjust cayenne pepper and red pepper flakes to control the spice level to your preference.
  • If scallops are smaller, adjust cooking time slightly to avoid overcooking.

Keywords: scallops, cowboy butter, seafood, seared scallops, herb butter, quick dinner, dinner recipe, easy seafood

Find it online: https://tastybella.com/cowboy-butter-scallops-recipe/