Seared Scallops with Garlic Basil Butter

Scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

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INGREDIENTS :

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optìonal, see notes
Salt and fresh ground black pepper
2 tablespoons oìl, such as olìve oìl, avocado oìl or grapeseed oìl
1 1/2 tablespoons butter
2 garlìc cloves, mìnced
1 cup fresh basìl leaves
3 to 4 lemon slìces

DIRECTIONS :

Use a paper towel to pat the scallops dry. Dust one sìde of the scallops wìth a small amount of flour, and then season wìth salt and pepper.
Heat a wìde skìllet over medìum-hìgh heat. Add the oìl to the pan. When the oìl ìs hot and shìmmery, carefully place the scallops, seasoned-sìde-down, ìnto the pan. Cook, wìthout movìng them untìl browned, about 2 mìnutes.
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