Garlic Bay Scallops

1 1/2 lb Bay scallops
1/2 cup All-purpose flour
3 - 4 tbsp Extra-virgin olive oil
2 cloves Garlic, minced
Salt, to taste
Ground black pepper, to taste
Parsley, chopped
Lemon wedges, for serving
Hot cooked pasta or rice along with sautéed spinach or Swiss chard (for serving)

Rinse the scallops thoroughly with cold water and pat them dry with paper towels.
Put the flour in a bowl and roll the scallops in the flour to lightly coat, shaking off any excess.
Heat the olive oil over medium-high heat.
Add scallops to the hot oil and lightly brown, stirring frequently, for about 90 seconds. Work in batches to avoid overcrowding the skillet. Using a slotted spoon, remove cooked scallops to a plate.
Return the scallops to the skillet along with the minced garlic, salt and pepper. Continue to cook and stir for about 1 1/2 to 2 minutes longer, lowering the heat if needed to avoid burning.
Garnish the scallops with parsley and serve with lemon wedges, if desired.
Serve with hot cooked pasta or rice and sautéed spinach or Swiss chard.

Recipe adapted from TheSpruceEats.com