Prepare the Spice Blend: In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix well until everything is evenly distributed.

Prepare the Scallops: Check each scallop and remove the small, tough side-muscle if it's still attached (it just peels away). Rinse the scallops under cold water and then pat them completely dry with paper towels. This step is critical for a good sear.

Season the Scallops: Place the dry scallops in a medium bowl and sprinkle over about two-thirds of the Cajun spice blend. Gently toss with your hands to ensure each scallop is lightly and evenly coated.

Heat Your Pan: Place a large cast-iron or heavy-bottomed stainless steel frying pan over a medium-high heat. Let it get properly hot for 2-3 minutes. A hot pan is essential for a great crust.

Sear the Scallops (Side One): Add the olive oil to the hot pan. Carefully place the scallops in the pan in a single layer, ensuring they are not touching each other. Cook them in batches if necessary to avoid overcrowding. Let them cook, undisturbed, for 90 seconds. Don't be tempted to move them! What works best for me is setting a timer on my phone so I'm not guessing.

Sear the Scallops (Side Two): Using tongs, flip each scallop over. You should see a deep, golden-brown crust. Cook for another 60-90 seconds on the other side.

Add Butter and Garlic: In the last 30 seconds of cooking, add the butter and minced garlic to the pan. As the butter melts and foams, tilt the pan and use a spoon to baste the scallops with the fragrant garlic butter.

Serve Immediately: Remove the scallops from the pan straight away to prevent them from overcooking. Arrange them on a platter or plates, squeeze the fresh lemon juice over the top, and garnish with the chopped fresh parsley.