Heat the oil on med-high in a large sauté pan. When the oil slightly ripples, add scallops. Cooking 2 minutes or until there is a golden color and scallops easily come away from pan when flipped. Cook other side the same. Transfer par cooked scallops to a plate and add butter to pan. Let melt. Sprinkle in a little seasoned flour. Whisk to combine and cook the flour.