The trick to making a great succulent pan seared sea bass is timing. In a non-stick pan add some olive oil and 2 pads of butter over a medium to high heat (3/4 turn). Season the sea bass, both sides, with pepper and salt. As soon as the butter has melted, add the sea bass to the pan, and cook for 3 1/2 minutes, gradually turning down the flame to medium heat (1/2 turn). Flip the sea bass, adding another pad of butter, and cooking for an additional 3 minutes. Separately and quickly, in a small bowl, microwave 3 tablespoons of butter, and 1 teaspoon of pureed garlic for 45 seconds. Quickly plate the sea bass, drizzle the microwaved butter garlic sauce, and squeeze some lemon over the sea bass to taste. Et voila!