Ina's Scallops Provencal

• fresh bay scallops or 1 lb sea scallops↗1 lb
• kosher salt & freshly ground black pepper
• all-purpose flour, for dredging↗
• unsalted butter, divided↗4 tablespoons
• chopped shallot (2 large)1⁄2 cup
• garlic clove, minced↗1
• chopped fresh flat leaf parsley1⁄4 cup
• dry white wine↗1⁄3 cup
• lemon, cut in 1/2↗1

Step-by-step instructions

1. 1

   If you're using bay scallops, keep them whole.

2. 2

   If you're using sea scallops, cut each one in 1/2 horizontally.

3. 3

   Sprinkle with salt and pepper, toss with flour, and shake off the excess.

4. 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. 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. 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. 7

   Add the wine, cook for 1 minute, and taste for seasoning.

8. 8

   Serve hot with a squeeze of lemon juice.