Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above).

Pat the scallops dry very well with paper towels.

In a small pan over medium heat combine the butter and 1 teaspoon of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.

Put the flour in a bowl. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it’s just a thin coating.

Season the flour coated scallops with the remaining tablespoon of blackening/ cajun seasoning.

Set a large skillet or Blackstone griddle over high heat. Once it’s very hot add the oil. Place each scallop in the skillet, not touching. Flip after 30-45 seconds and cook 30-45 more seconds.

Remove from the skillet or griddle and drizzle each with the cajun butter.

Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the cajun butter to have more to drizzle over top.