Meats & Fish
12 ea Sea scallops, large
2 Tbs Flour (optional, just helps with the browning)
Salt & pepper
4 Tbs Olive oil
2 Tbs Butter
1 Tbs Garlic, minced
1 cup Basil leaves, fresh
4 ea Lemon slices
Adapted from inspiredtaste.net 7/21/24 by BBF.
Pat the scallops dry with a paper towel.
Season one side with salt & pepper, then dust with a small amount of flour (a sifter works well).
Heat a wide skillet over medium-high heat and add oil. The pan should be large enough that the scallops won't touch each other.
When the oil is hot and shimmery, carefully place the scallops in the pan, floured side down.
Cook without moving them, until browned, about 2 minutes. While the first side is browning, dust the unseasoned side of the scallops with salt & pepper, then dust with flour.
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.
Add the butter and garlic to the pan, swirling the butter around as it melts.
Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.