• 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

• Balsamic glaze1 ½ tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices

• 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.
• 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.
• Cook, without moving them, until browned, about 2 minutes.
• 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.
• 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.
• Seared scallops cook quickly (within 5 minutes) and are best when enjoyed immediately. If you’re serving them with pasta, vegetables, or rice, make sure they are ready before cooking the scallops. I highly recommend the garlic basil butter!
• Servings - 4.