Preheat a medium-low temp skillet with a very shallow coating of Extra Virgin Olive Oil before prepping your scallops.
Place your scallops on a sanitary surface.
Generously season them with S&P.
Dust the tops of the scallops with paprika and cumin. Paprika will caramelize and create color. Cumin adds a boldly, light background smoky note.
Place scallops in the hot skillet season side down.
After scallop edges caramelize add the juice of half a lemon. Increase heat to high. Flip scallops over, with tongs, for one minute and remove from skillet.
Serve & enjoy.