Pat scallops dry with paper towel. Dust one side of scallops with
flour, then season with salt and pepper.
Heat wide skillet over medium-high. Add oil to pan. When oil is hot
and shimmery, place scallops, seasoned-side down, in pan. Cook
without moving until browned, about 2 mins.
While first side browning, season other side with flour, salt and
pepper.
Flip scallops and cook until done.
Add butter and garlic to pan, swirling to distribute.
Cook another minute or two, then take pan off heat and stir in basil
leaves.
Originally Submitted
12/9/2020
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