Ingredients
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
- Make the Cowboy Butter: In a medium bowl, combine the softened butter, coarse 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 well incorporated. Set this flavorful butter mixture aside while preparing the scallops. You can also make this ahead and refrigerate it if desired.
- Prepare the Scallops: Pat the sea scallops very dry using paper towels to ensure they sear properly. Season both sides evenly with kosher salt and black pepper.
- Heat the Skillet and Cook Scallops: Place a large skillet over medium heat and add the olive oil. Heat the oil until hot but not smoking. Add the scallops in a single layer, making sure they are spaced apart to prevent steaming. Cook the scallops undisturbed for 2 to 3 minutes until a golden crust forms on the bottom. Flip the scallops and cook for an additional 1 to 2 minutes until they become opaque and are just cooked through.
- Add the Cowboy Butter to Scallops: Remove the skillet from heat. Spoon about ¼ cup of the prepared cowboy butter around the scallops in the pan. Tilt the pan and use a spoon to baste the melted butter over the scallops continuously for 30 to 60 seconds. This coats them with the rich, spicy butter sauce and infuses extra flavor.
- Serve: Transfer the scallops to a serving plate and spoon additional cowboy butter over the top. Garnish with freshly chopped parsley or chives if desired, and serve immediately with lemon wedges on the side and extra cowboy butter for dipping.
Notes
- Patting scallops dry is critical for achieving a good sear and caramelized crust.
- Cowboy butter can be prepared ahead and stored in the refrigerator for up to 3 days.
- You can adjust the spiciness by altering the cayenne pepper and red pepper flakes quantities.
- Use fresh sea scallops for best flavor and texture.
- Serve immediately to enjoy the scallops warm and the buttery sauce at its best.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
