Sauteed Scallops with Garlic

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter or more oil
• 2 pounds sea scallops, cut in half horizontally if very large
• Flour for dredging
• Salt and black pepper to taste
• 1 tablespoon minced garlic
• Chopped fresh chervil or parsley leaves or chives for garnish

1. Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour.
2. When the butter foam subsides, add the scallops swiftly but not all at once.
3. Turn them individually, as they brown, allowing about 2 minutes per side.
4. Season with salt and pepper as they cook.
5. Once you have turned all the scallops, add the garlic and lower the heat a bit.
6. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops.
7. Garnish and serve.
8. A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, saute about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots.
9. Quarter the scallops; do not dredge them in flour.
10. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white.
11. Season to taste (omit the garlic), garnish, and serve.
12. You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high.
13. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick.
14. Pour this over the cooked scallops, garnish, and serve.

extra virgin olive oil, butter, flour, salt, garlic, fresh chervil

Taken from www.epicurious.com/recipes/food/views/sauteed-scallops-with-garlic-386103 (may not work)