by Heather Scholten, Spiceolgoist
1 lb large scallops
1-2 tbsp Spiceologist Black
Magic Cajun Spice Blend
1 tbsp olive oil
1 tbsp butter
Fresh thyme sprigs
3 tbsp Sherry wine
Lemon wedges, for serving
Thaw scallops, if frozen. Rinse scallops, remove beards; pat dry with paper towels. Sprinkle scallops with Black Magic Cajun Spice Blend and set aside.
In a large skillet combine oil, butter, and thyme. Cook and stir over medium heat until butter is melted. Increase to high and add the scallops. Sear for 3-4 minutes per side. Remove thyme and add sherry. Cook for 1 minute.
Serve immediately with lemon wedges and crusty bread to soak up the pan jus.