Directions:

1 pound fresh bay or sea scallops

Kosher salt and freshly ground black pepper

all-purpose flour for dredging

4 tablespoons (1/2 stick) unsalted butter

1/2  cup chopped shallots

1 garlic clove minced

1/4 cup chopped fresh flat leaf parsley

1/3 cup dry white wine 1 lemon cut in half

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

If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess. In a very large sauté 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 one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total. Melt the rest of the butter in the pan with the scallops then add the shallots, garlic and parsley and sauté 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.