In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.