Twelve Large Sea Scallops
A Tablespoon Of Fennel Seeds
½ Teaspoon Of Smoked Spanish Paprika
½ Teaspoon Of Dried Oregano
¼ Teaspoon Of Crushed Red Pepper Flakes
¾ Teaspoon Of Sea Salt
A Teaspoon Of Unsalted Butter
A Tablespoon Of Olive Oil

Combine the fennel seeds, the Spanish paprika, the oregano, the crushed red pepper flakes, and the sea salt in a coffee grinder. Grind into a smooth powder. Spread the spice rub out evenly on a flat plate.

Coat one side of the scallops with the spice mixture by placing the scallop onto the spice rub (that had been spread out on the plate). The spice powder should easily stick to the moist scallops. Place the scallops on a plate with the spice side up.

Heat a 12-14 inch non-stick skillet on medium high heat for three minutes. Add the butter and the olive oil. Make sure that the butter and the olive oil evenly coat the sauté pan. Add the scallops with the spice side down allowing equal space in between each one.

Cook the scallops for about five minutes without touching until a dark brown crust forms. Turn the scallops over and cook the other side for three minutes. Turn off the heat. Serve with fresh lemon wedges.