Directions

1. Cut a lemon into thin wedges and set aside.
2. Cut away the foot on any scallops that have one. (It’s edible, but tough).
3. Dry the scallops by patting them with a clean tea towel or paper towel. A drier surface ensures a better sear.

4. Set out a heavy bottomed skillet that heats evenly and a pair of tongs. Set a dinner plate near the stove and spread about 3 tablespoons of Everything Rainbow over it.

5. Heat the pan over medium-high heat before adding unsalted butter (about 1 tablespoon). Add the scallops only when the butter is melted and bubbling.
6. Cook in batches of 6-8 scallops. Don’t crowd the pan — crowding inhibits a good sear. Wipe out the pan and add more butter between batches.
7. Cook without moving the scallops until the edges of the scallop are opaque but the center tops are still slightly translucent, 5-6 minutes for large scallops. Use tongs to transfer the scallops to the plate of spice, setting them seared side down, then turning them over to coat the other side.
8. Transfer the scallops, seared side up, to a serving plate, sprinkle with a little flaky salt. Serve the lemon wedges alongside.