Seared Scallops (Print Version)

# Ingredients:

01 - 12 large sea scallops, 1 ¼ to 1 ½ pounds.
02 - 2 teaspoons all-purpose flour, optional.
03 - Salt.
04 - Fresh ground black pepper.
05 - 2 tablespoons avocado oil or vegetable oil.
06 - 1 ½ tablespoons butter.
07 - 2 garlic cloves, minced.
08 - 1 cup fresh basil leaves.
09 - 3 to 4 lemon slices.

# Instructions:

01 - Pat scallops dry with paper towel. Lightly dust one side with flour, then season with salt and pepper.
02 - Heat wide skillet over medium-high heat. Add oil and wait until hot and shimmery.
03 - Place scallops in pan seasoned side down. Cook without moving until browned, about 2 minutes.
04 - While first side browns, dust top with flour and season with salt and pepper.
05 - Flip scallops. Add butter and garlic to pan. Cook 1-2 minutes more.
06 - Remove from heat. Stir in basil leaves and lemon slices. Serve immediately.

# Notes:

01 - Use flour for even browning, or keep scallops extra dry for good sear without flour.
02 - Defrost frozen scallops in refrigerator overnight or under cold water.
03 - Plan accompaniments in advance as scallops cook quickly.

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