Ingredients
12 large sea scallops, 1 ¼ to 1 ½ pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons avocado oil or vegetable oil
GARLIC BASIL BUTTER
1 ½ tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices
Directions
1
Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season with salt and pepper.
2
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down.
3
Cook, without moving them, until browned, about 2 minutes.
4
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
5
Flip the scallops. If any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
6
Add the butter and garlic to the pan, swirling the butter around as it melts.
7
Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.