Sprinkle scallops with salt and pepper, toss with flour
3.
In sauté pan, heat 2 tbsp of butter over high heat until sizzling and add scallops in 1 layer
4.
Lower the heat to medium and allow the scallops to brown lightly on side without moving them, then turn and brown lightly on the other side (3-4 minutes)
5.
Melt rest of the butter in the pan with the scallops, then add shallots, garlic, and parsley and sauté for 2 more minutes
6.
Add wine and cook for one more minute and squeeze lemon juice
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By
Bri
