If you love perfectly seared scallops, you’re going to be obsessed with these Cowboy Butter Scallops. The rich, garlicky, herby, slightly spicy Cowboy Butter takes tender, golden scallops to a whole new level. It’s the kind of dish that feels restaurant-special but comes together in about 25 minutes.
This recipe is perfect for date nights, special dinners, or anytime you want seafood that impresses without the stress. If you already love my original Cowboy Butter (the one that went viral with steak, shrimp, and chicken), you know why this combination is unbeatable. Be sure to check all of my delicious Cowboy Butter Recipes, too!
Ingredients & Substitutions
- Cowboy Butter: This flavorful butter sauce is the star of the recipe! It is made with butter, Dijon mustard, fresh herbs, garlic, lemon, and a little spice. It adds a rich, savory flavor to the scallops and is also perfect for dipping. You can make it ahead of time and store it in the refrigerator until ready to use.
- Scallops: Large sea scallops work best for this recipe because they sear beautifully and stay tender inside. Make sure they are patted very dry before cooking, so they develop a golden crust. If using frozen scallops, thaw completely and remove any excess moisture.
- Olive Oil: A little olive oil helps create a good sear on the scallops. You can substitute another neutral cooking oil if preferred.
- Seasonings: Simple salt and pepper allow the flavor of the scallops and cowboy butter to shine. Add more cayenne or crushed red pepper flakes to the cowboy butter if you like extra heat.
- Lemon: Fresh lemon wedges brighten the rich butter sauce and add the perfect finishing touch.
Tips for the Best Cowboy Butter Scallops
- Pat the scallops very dry: This is the secret to getting that beautiful golden crust. Any extra moisture will cause the scallops to steam instead of sear.
- Use a hot pan: Make sure the skillet is hot before adding the scallops. A hot pan helps create a golden outside while keeping the inside tender.
- Do not move the scallops while they cook: Let them sit undisturbed for a few minutes, so they have time to develop a good sear.
- Do not overcook scallops: Scallops cook quickly and can become chewy if left on the heat too long. They should be opaque throughout and just cooked through.
- Do not add the cowboy butter too early: Adding the butter after the scallops are cooked helps keep the herbs and garlic fresh while letting the scallops get a proper sear first.
- Cook scallops in batches if needed: Overcrowding the pan can lower the temperature and prevent the scallops from browning.
FAQs
How do I know when scallops are done cooking?
Scallops are done when they are opaque throughout and have a slightly firm texture. They should no longer look translucent in the center. Be careful not to overcook them, as they can become tough and chewy.
Why did my scallops not get a golden crust?
The most common reason is extra moisture. Be sure to pat the scallops very dry before seasoning and cooking. Also, make sure your pan is hot before adding them.
Can I use frozen scallops for this recipe?
Yes! Frozen scallops work well. Thaw them completely in the refrigerator, then pat them very dry with paper towels before cooking.
Can I make cowboy butter ahead of time?
Yes. Cowboy butter can be made ahead and stored in the refrigerator until ready to use. Let it soften slightly before serving so it is easy to spoon over the warm scallops.
What other seafood can I serve with cowboy butter?
Cowboy butter is delicious with shrimp, salmon, lobster, crab, and other seafood. It is also great with steak, chicken, or roasted vegetables.
How to Store Cowboy Butter Scallops
Scallops are best served fresh, but leftovers keep well.
- Store cooled scallops in an airtight container in the refrigerator for up to 2 days.
- Keep leftover Cowboy Butter separately in the refrigerator for up to 1 week.
To reheat: Warm gently in a skillet over low heat with a little extra Cowboy Butter. Avoid high heat or long reheating times so the scallops stay tender.
Cowboy Butter Scallops
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
Optional for Serving
- Lemon wedges
- Fresh parsley or chives, chopped for garnish
Instructions
Make the Cowboy Butter
- 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.
- Set aside while preparing the scallops. (Cowboy butter can also be made ahead and stored in the refrigerator.)
Cook the Scallops
- Pat the scallops very dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat until hot.
- 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.
- 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.
- Transfer the scallops to a serving plate. Spoon additional cowboy butter over the top and garnish with fresh herbs, if desired.
- Serve immediately with lemon wedges and extra cowboy butter for dipping.
Did you make this recipe?
You can tag me at @iamhomesteader.
