Ina'S Scallops Provencal - cooking recipe

Ingredients

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

Preparation

If you're using bay scallops, keep them whole.
If you're using sea scallops, cut each one in 1/2 horizontally.
Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
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.
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.
Add the wine, cook for 1 minute, and taste for seasoning.
Serve hot with a squeeze of lemon juice.