Seared Sea Scallops

½ cup all-purpose flour

2 teaspoons seasoning salt

½ teaspoon dried oregano

½ teaspoon dried thyme

2 tablespoons lemon pepper

16 sea scallops, rinsed and drained

2 tablespoons olive oil

4 tablespoons chopped fresh parsley, divided

4 teaspoons lemon juice, divided

In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.

Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.

Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.