1 lb large scallops
juice from 1/2 fresh lemon
2 tablespoons butter
1 tablespoon extra virgin olive oil
salt and pepper to taste
Place olive oil and butter (real butter works better than margarine) in a large non stick pan. Coat scallops with flour and place in pan. Squeeze some of the juice from the lemon on the scallops and flavor with salt and pepper. Cook over medium/medium low heat until golden brown on the bottom. Check them often to avoid burning. Once golden brown on bottom, turn each scallop over and continue cooking until finished. Squeeze remaining lemon juice on the top of the scallops while they continue to cook.