Mix together dry ingredients and store in a dry, airtight container.

Melt enough butter to coat the scallops totally in a bowl. Coat the scallops with the spice mixture thoroughly. Meanwhile, melt more butter in a frying pan until really hot (we prefer cast iron). When butter has melted (before it turns to brown butter) fry the scallops for 2-3 min per side (to taste). Keep an eye on them as differnt pans cook differently!

We multiply this receipt X6 and store enough for a whole season of scallops.