Ina'S Scallops Provencal

• 1 lb fresh bay scallops or 1 lb sea scallops
• kosher salt & freshly ground black pepper
• all-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped shallot (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat leaf parsley
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

1. If you're using bay scallops, keep them whole.
2. If you're using sea scallops, cut each one in 1/2 horizontally.
3. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
4. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
5. Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
6. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
7. Add the wine, cook for 1 minute, and taste for seasoning.
8. Serve hot with a squeeze of lemon juice.

bay scallops, kosher salt, flour, unsalted butter, shallot, garlic, flat leaf parsley, white wine, lemon

Taken from www.food.com/recipe/inas-scallops-provencal-248973 (may not work)