Season the Scallops with salt and pepper well. Set aside. When ready to cook, coat the scallop with flour. Set aside. In a cast iron skillet or nonstick skillet, heat up 1 tablespoon of oil and the butter over medium heat.
Sear the scallop on both sides. When the scallop has browned, add the parsley, chopped shallot and garlic. Stir well and then deglaze with white wine. Cook for 5 minutes, then serve with olive oiled, lemon juiced and basil.
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