- Place a cast iron skillet on the grill. Preheat the grill, setting the burners to high.
- On a large plate, combine the paprika, garlic powder, sugar, celery salt, oregano and cayenne pepper.
- In a bowl, toss the scallops with the melted butter. Coat the scallops with the spice mixture.
- In the hot skillet, blacken the scallops for about 1 minute on each side, or until the desired doneness.
It’s always best to cook Louisiana-style blackened fish outdoors to avoid filling the house with smoke.