A seafood dish that features perfectly seared scallops enveloped in a flavorful cowboy butter sauce with rich garlic and aromatic herbs.
Ingredients
Scale:
1 pound of large sea scallops, patted dry
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup unsalted butter, softened at room temperature
4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped chives
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Instructions
Start by ensuring your scallops are completely dry. Use paper towels to gently pat them down. Season both sides with salt and pepper generously.
In a small saucepan over medium heat, melt the butter slowly to prevent it from browning. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in lemon juice, parsley, chives, smoked paprika, and cayenne pepper, mixing until well combined. Remove from heat and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking.
Carefully place scallops in the skillet, ensuring they are not touching. Sear for about 2-3 minutes on one side until they develop a golden crust.
Gently flip each scallop using tongs. Sear for an additional 1-2 minutes, or until they are opaque and firm to the touch. Remove from heat once they reach a nice golden brown on both sides.
Immediately drizzle the cowboy butter sauce over the seared scallops in the skillet. Swirl the pan gently to ensure the scallops are well-coated.
Plate the scallops elegantly and spoon additional sauce over them. Garnish with fresh herbs if desired.
