1 lb Scallops, thawed and rinsed

1/4 c Flour

2 T Olive oil, divided

1 tsp Butter

Dust scallops with flour; pat off excess.  Heat 1 T olive oil in pan on medium-high heat, add scallops.  Turn over when scallops change color about one quarter way up and seared side has browned, 2-3 minutes.  Reduce heat to medium-low.  Cook 2-3 minutes.  Add 1 T olive oil and butter to skillet, swirl.  Baste with spoon.  cook until scallops reach an internal temperature or 145 degrees (check by inserting thermometer half way into thickest part of the scallops).  Let rest for at least 2 minutes. 

Serves 4.  Per approximately 4 scallops:  218 calories, 11 g fat, 1.5 g saturated fat, 39 mg cholesterol, 498 mg sodium, 9 g carbohydrate, 0 g fiber, 19 g protein.