Provencal-style scallops

Ingredients:

• 450 g fresh sea or bay scallops
• Flour for dusting
• 55g unsalted butter, divided
• 0.5 cup chopped shallots (2 large onions)
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in half

Preparation:

1. If you're using bay scallops, leave them whole. If using sea scallops, cut each one in half horizontally. Sprinkle with salt and black pepper, toss with flour, and shake off any excess.
2. In a very large skillet, heat 2 tablespoons of butter over high heat until sizzling, and add the scallops in a single layer. Reduce the heat to medium and let the scallops lightly brown on one side without moving them, then turn and lightly brown the other side. This should only take 3-4 minutes.
3. Melt the remaining butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté for another 2 minutes, blending the spices with the scallops. Pour in the wine, cook for 1 minute, and taste.
4. Serve the scallops hot, drizzled with lemon juice.