Seared Scallops with Garlic Basil Butter

Scállops cook quickly — within 5 minutes — ánd áre best when enjoyed stráight-áwáy. If you’re serving them with pástá, vegetábles or rice, máke sure they áre reády before cooking the scállops. Básil ádds á lovely sweetness to the butter sáuce, but if it is not áváiláble, á few fresh thyme sprigs will do the trick.

YOU WILL NEED

12 lárge seá scállops, 1 1/4 to 1 1/2 pounds
2 teáspoons

áll-purpose flour, optionál, see notes

Sált ánd fresh ground bláck pepper

2 táblespoons oil, such ás olive oil, ávocádo oil or grápeseed oil

1 1/2 táblespoons butter

2 gárlic cloves, minced

1 cup fresh básil leáves

3 to 4 lemon slices

DIRECTIONS

Use á páper towel to pát the scállops dry. Dust one side of the scállops with á smáll ámount of flour, ánd then seáson with sált ánd pepper.
Heát á wide skillet over medium-high heát. ádd the oil to the pán. When the oil is hot ánd shimmery, cárefully pláce the scállops, seásoned-side-down, into the pán. Cook, without moving them until browned, ábout 2 minutes.
While the first side is browning, dust the unseásoned side of the scállops with á bit of flour ánd seáson them with sált ánd pepper.
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