Sauteed Scallops with Garlic

This is one of my top ten favorite recipes. You'll have to try this, if you like sea scallops that is.
(recipe from The Best Recipes in the World)
Sauteed Scallops with Garlic:

8 large sea scallops or about 1 pound bay scallops
2 tbsp flour for dredging
1 tbsp extra virgin olive oil
1 tbsp butter
salt
pepper
1-2 tsp finely minced fresh garlic
parsley, for garnish
zest of 1 lemon for sprinkling over the top
fresh shredded Parmesan cheese to sprinkle over the top
fresh lemon slices to squeeze over if desired

Dry scallops gently with paper towel. Put oil in medium frying pan and turn on heat to medium. Add butter, and while butter melts, dredge each scallop in flour on both sides. When butter is starting to foam, add scallops to pan. Cook until scallops are barely browned on both sides and starting to feel firm, but not until they feel completely firm, about 2 minutes per side for the initial browning. (This will depend on the thickness of your scallops)

When both sides are browned slightly, add garlic, lower heat a little, season with salt and pepper as desired, and cook about 2 minutes more, either stirring or shaking the pan so the garlic is well distributed around all the scallops. Garnish with shredded Parmesan cheese, lemon zest and parsley. Serve warm on a bed of arugula or spinach leaves with lemon wedges on the side. Use a light vinaigrette dressing on top, if desired.