Scallops Provencal

This is another one of Ina Garten's recipes using one of my favorite shellfish: scallops. Easy and delicious! Thank you, Ina!!

Scallops Provencal

1 pound fresh sea or bay scallops
All-purpose flour, for dredging
Kosher salt
Freshly ground black pepper
4 Tbsp (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in wedges

Sea scallops should be cut in half crosswise, but leave bay scallops whole. Season the flour with salt and pepper and dredge the scallops. Melt half the butter in a very large sauté pan over high heat Add the scallops and reduce heat to medium. Brown scallops on each side, being careful not to overcook. Add remaining butter, shallots, garlic, and parsley. Sauté a couple of more minutes, stirring gently to mix. Add wine and cook about another minute. Taste and adjust seasonings. Serve hot with lemon wedges for squeezing.