timing is key, putting them in the pan in a circle like a clock, that way you know which were on the heat the longest and easy to keep track. (oh, learned that in 12clicks post on it too heh) that and bay scallops take much less time!
as for cajun, anyone use ray chacheres??
http://www.quicklabel.com/blog/wp-co...uL._SY300_.jpg
i use it but find it a bit too salty so can't use much.