Buttery Basil Scallops

12 Large sea scallops , weighing approximately 1 1/4 to 1 1/2 pounds

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

Use paper towels to dry the sea scallops. Lightly coat one side with flour, then season with salt and pepper.

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.

While the first side cooks, lightly flour and season the unseasoned side of the scallops.

Flip the scallops; if any stick, wait briefly then gently wiggle them to release.

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.

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Buttery Basil Scallops