Blackened Scallops

Stir together paprika, pepper, cumin, salt, thyme, oregano, garlic powder and onion powder in a small bowl. Thoroughly pat scallops dry with a paper towel. Sprinkle the scallops evenly with the spice mixture.

Heat oil in a large skillet over high heat until hot, but not smoking. Add the scallops, spaced evenly apart so they are not touching each other, working in batches if needed. Cook until browned on both sides, about 2 minutes per side. Reduce heat to medium-high; add butter to the pan. Cook until the scallops are opaque throughout and charred on the bottom, about 2 minutes more.