Firey hot, addicting, delicious. Inspired by Chef Paul Prudhomme.
1 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon granulated garlic
1/2 teaspoon ground thyme
1/2 pound sea scallops (about 12 large)
1/2 stick (1/4 cup) butter, melted in a small bowl
Heat a large cast iron skillet about 8 minutes over medium heat. Meanwhile, combine peppers, salt, garlic and thyme in a small bowl.
Brush pan with a very thin coating of vegetable oil. Dip each scallop in melted butter, then lightly in spice mixture and fry over a medium heat until blackened (about 1 1/2 minutes). Turn and cook another 30 seconds until it just starts to split on the sides. Serves 3 or 4 as an appetizer, or place a few on top of a creamy pasta dish.