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Cowboy Butter Scallops

Cowboy Butter Scallops
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Cowboy Butter Scallops are a delicious seafood dish featuring large sea scallops sautéed in a rich, flavorful cowboy butter sauce.

Ingredients

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  • 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 (optional for serving)
  • Fresh parsley or chives, chopped for garnish (optional)

Instructions

  1. In a medium bowl, combine the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix until fully combined.
  2. Set aside the cowboy butter while preparing the scallops. (Cowboy butter can also be made ahead and stored in the refrigerator.)
  3. Pat the scallops very dry with paper towels. Season both sides with salt and pepper.
  4. Heat olive oil in a large skillet over medium heat until hot.
  5. Add the scallops in a single layer, leaving space between each one. Cook without moving for 2 to 3 minutes, or until a golden crust forms. Flip and cook for another 1 to 2 minutes, until the scallops are opaque and cooked through.
  6. Remove the skillet from the 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.
  7. Transfer the scallops to a serving plate. Spoon additional cowboy butter over the top and garnish with fresh herbs, if desired.
  8. Serve immediately with lemon wedges and extra cowboy butter for dipping.

Notes

  • This dish can be made with either fresh or frozen scallops. If using frozen scallops, ensure they are fully thawed and patted dry before cooking.
  • The cowboy butter can be made beforehand and stored in the refrigerator for up to a week.
  • Garnish with additional herbs or spices according to personal preference.

Nutrition

Find it online: https://www.spiritsdrink.com/cowboy-butter-scallops-recipe-delicious/