Go Back
Golden-brown seared scallops in cast iron skillet with cowboy butter sauce, showing perfect caramelization and herb-flecked butter coating

Cowboy Butter Scallops

Description: Restaurant-quality seared jumbo scallops finished with bold cowboy butter featuring fresh herbs, garlic, Dijon mustard, and spices for the ultimate luxury seafood dish
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • - 2 lbs jumbo scallops
  • - Salt pepper, and garlic powder for seasoning
  • - 1 cup 2 sticks unsalted butter, softened
  • - 4 cloves garlic minced
  • - 1 tablespoon Dijon mustard
  • - 2 tablespoons fresh lemon juice
  • - 1 tablespoon lemon zest
  • - 1 tablespoon fresh parsley chopped
  • - 1 tablespoon fresh chives chopped
  • - 1 tablespoon fresh thyme chopped
  • - 1 teaspoon crushed red pepper flakes
  • - ½ teaspoon smoked paprika
  • - Salt and black pepper to taste

Method
 

  1. Bring scallops to room temperature, pat completely dry, and season with salt, pepper, and garlic powder.
  2. Make cowboy butter: combine softened butter with garlic, Dijon, lemon juice, zest, herbs, red pepper flakes, and paprika.
  3. Heat heavy skillet over high heat until smoking, add neutral oil.
  4. Sear scallops without moving 2-3 minutes until golden brown, flip and sear 1-2 minutes.
  5. Reduce heat, add cowboy butter, and baste scallops while butter melts and foams.
  6. Serve immediately with pan sauce spooned over scallops.

Notes

- Use "dry" scallops for best searing results
- Pat scallops completely dry before cooking
- Don't move scallops during initial searing
- Fresh herbs are essential for flavor

Tried this recipe?

Let us know how it was!