- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 1 bunch fresh basil leaves, chopped
- 20 scallops, rinsed and patted dry
- salt
- freshly ground black pepper
- 1 wedge lemon
- Heat oil in a skillet over medium-high heat. Cook garlic and basil in oil for about 30 seconds, and then add scallops. Season with salt and pepper, and squeeze lemon over the scallops. Cook for about 2 minutes, stirring frequently.