If the side muscle is attached, remove it.
Pat dry the top and bottom of the scallops. This will aid in browning.
Rub some of the spice blend between the palms of your hands a few times to break up the herbs and sprinkle on a plate. Holding the scallops like a wheel, roll them through the spice blend to coat the sides only.
Heat a cast iron skillet or other heavy pan over high heat. When the pan begins to smoke, add the oil and wait 10 seconds.
Gently add the scallops to the pan. Do not crowd.
Sear for 2 minutes. Check sear and if nice and caramelized, turn and cook for another 1-1/2 - 2 minutes.
Top with a pinch of fleur de sel. Serve immediately.
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