In a medium bowl, combine the softened butter with the Dijon mustard. Mash together with a fork until the mustard disappears into the butter.

Add the chopped chives, parsley, and thyme; stir gently to distribute evenly.

Then stir in the minced garlic and lemon juice until fully combined.

Finish with the paprika, half the kosher salt, black pepper, cayenne, and red pepper flakes. Stir and taste; adjust the seasoning to your liking.

Cover the bowl and set the butter aside at room temperature.

Pat the scallops dry with paper towels on both sides. Season with the remaining kosher salt and black pepper.

Let sit while the skillet heats up.

Heat a skillet over medium-high heat and add olive oil until shimmering.

Place scallops in the skillet, ensuring not to overcrowd. Cook for 2-3 minutes without touching.

Flip each scallop and cook for an additional 1-2 minutes until opaque.

Turn off the heat and add a generous scoop of cowboy butter into the skillet. Let it melt around the scallops.

Spoon the melted butter over the scallops a few times.

Transfer scallops to a serving plate, garnishing with extra parsley or chives, and serve with lemon wedges.