2 Teaspoons of all-purpose flour
Salt and freshly ground black pepper, to taste
2 Tablespoons of oil (olive oil, avocado oil, or grape seed oil)
1 ½ Tablespoons of butter
2 Cloves of garlic, minced
1 Cup of fresh basil leaves
3 to 4 Slices of lemon
1
Use paper towels to dry the sea scallops. Lightly coat one side with flour, then season with salt and pepper.
2
Heat a wide skillet over medium-high heat and add oil. Once the oil is hot, place the scallops seasoned-side-down in the pan. Cook without moving for about 2 minutes until browned.
3
While the first side cooks, lightly flour and season the unseasoned side of the scallops.
4
Flip the scallops; if any stick, wait briefly then gently wiggle them to release.
5
Add butter and garlic to the pan, swirling until melted. Cook for another minute or two, then remove from heat. Stir in basil leaves and lemon slices before serving.
Ingredients
2 Teaspoons of all-purpose flour
Salt and freshly ground black pepper, to taste
2 Tablespoons of oil (olive oil, avocado oil, or grape seed oil)
1 ½ Tablespoons of butter
2 Cloves of garlic, minced
1 Cup of fresh basil leaves
3 to 4 Slices of lemon