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.

INGREDIENTS:

• 12 large sea scallops, 1 1/4 to 1 1/2 pounds
• 2 teaspoons all-purpose flour, optional, see notes
• Salt and fresh ground black pepper
• 2 tablespoons oil, such as olive oil, avocado oil or grapeseed oil
• 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices

INSTRUCTIONS:

1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
2. 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, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
3. 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.
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