Dry the scallops on kitchen towels and place them on a piece of greaseproof or waxed paper. Sprinkle over the lemon juice, salt and pepper. Set aside for 5 minutes. Dip the scallops in the flour, shaking off any excess.

Heat the oil in a large frying-pan. Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.

Stir in the shallots, garlic and basil and cook for a further 2 minutes. Remove from the heat and stir in the butter and parsley.

Transfer to a warmed serving dish or individual scallop shells and serve at once.

A classic dish of scallops, Coquilles Saint-Jacques a l' Ail.