Cold Herby Pasta Mix (Print Version)

# Ingredients:

01 - 12 big sea scallops, weighing around 1 ¼ to 1 ½ pounds.
02 - 2 teaspoons regular flour, if you want.
03 - Some salt.
04 - Black pepper, freshly ground.
05 - 2 tablespoons veggie oil or avocado oil.
06 - 1 ½ tablespoons butter.
07 - 2 cloves of garlic, chopped fine.
08 - 1 cup basil leaves, fresh.
09 - 3 to 4 slices of lemon.

# Instructions:

01 - Use a paper towel to dry off the scallops. If you want, lightly sprinkle flour on one side, then add salt and pepper.
02 - Get a wide skillet nice and hot over medium-high heat. Pour in the oil and wait till it's shimmery hot.
03 - Put the scallops in the pan with the seasoned side facing down. Don't move them around while they brown for about 2 minutes.
04 - While they're cooking on the first side, sprinkle a bit of flour on top along with some salt and pepper.
05 - Flip each scallop over. If they stick a little, give it a few seconds and try again with a gentle side-to-side wiggle to free them up.
06 - Drop in the butter and garlic, moving the pan so the melting butter coats everything.
07 - Let them cook another 1 to 2 minutes, then take the pan off the heat. Mix in your basil leaves and lemon slices.
08 - Eat them right away to enjoy all the fresh flavors.

# Notes:

01 - Flour helps them brown evenly, but you can skip it if you keep scallops super dry for a good sear.
02 - For frozen scallops, thaw them overnight in your fridge or run cold water over them to speed things up.
03 - Since scallops cook so fast, make sure your side dishes match well. Get everything else ready first.

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