Pat scallops dry with a clean paper towel. Season tops with salt and p
epper; dust with 1 tablespoon flour. Turn scallops and season second s
ide; dust with remaining flour and shake off excess.
Zest lemon to make 1 teaspoon; avoid the bitter white pith. Set aside.
Heat oil in a large skillet over Medium-High heat. Cook scallops 2 to
2 1/2 minutes per side, until color turns from translucent to opaque (
white). Do not overcook. Remove scallops to a plate. Cover to keep war
m or place in a Low oven.
Pour white wine into skillet; add butter. Scrape bottom of skillet to
loosen up any browned bits. Stir and simmer 2 minutes.
Stir in cream and zest; simmer 1 more minute. Serve scallops with sauc