1 lb of fresh bay or sea scallops (I used a 1/2 lb of sea scallops)
Salt and freshly ground pepper
All-purpose flour, for dredging
4 tbsp of butter (I used Smart Balance Light)
1/2 cup of chopped shallots (2 large) (I used 1 large)
1 garlic clove, minced (I used 2)
1/4 cup of chopped fresh flat-leaf parsley leaves (I used dried)
1/3 cup of dry white wine (I used 1/4 cup of Riesling and 1/8 cup of white wine vinegar)
1 lemon, cut in 1/2 (I omitted because I didn't have one)
Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tbsp of the butter over high heat until sizzling and add the scallops in one 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 only take 3-4 minutes. Add the rest of the butter to the pan with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes, tossing the scallops with the seasoning. Add the white wine (and vinegar if you use it), cook for one minute. I let it simmer for just a bit longer, stirring slowly. If you have lemon, squeeze the lemon on the scallops and serve hot.