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If you're using bay scallops, keep them whole. If
you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and
pepper, toss with flour, and shake off the excess.
In a very large saute 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 1 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 saute 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.
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