Pat 1 lb bay scallops dry with a paper towel and season with kosher salt and freshly ground black pepper.
Spread 2 tbsp flour on a sheet of parchment paper and roll the scallops in the flour. Shake off access flour or place the scallops in a sieve and shake to remove extra flour.
Heat 1 tbsp butter and 1 tbsp olive oil in a medium skillet over medium heat. Add 2 cloves grated garlic and stir to combine. Sauté for 1-2 minutes or until the garlic has softened and becomes aromatic. Do not brown the garlic.
Add seasoned scallops and fry for 2-3 minutes per side, or until the scallops have turned a golden color.
Remove scallops to a plate and add 1/2 cup dry white wine to the skillet and deglaze the pan. Scrape up any bits from the bottom. Add zest from one lemon and stir to combine. Cook until the wine is reduced by half.
Return the scallops to the pan to heat through.
Serve with a side salad of your choice.
