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