Scallops and shrimp provencal

Once again H was asking for scallops and with me not being a scallop fan I need to always find ways to cook them for him. I did add shrimp to this recipe for myself and it turned out great. Easy to make, somewhat healthy and very good! I found this on Annie’s Eats and once again she didnt disappoint! I served it with ww pasta and steamed veggies!

ENJOY!

Ingredients:
1 lb. fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
4 tbsp. unsalted butter, divided-I omitted I used evoo probably better with butter but I wanted to keep it as healthy as I could
½ cup minced shallots (about 2 large)
1 clove garlic, finely minced
2-3 tbsp. flat-leaf parsley, minced
1/3 cup dry white wine
1 lemon, halved

Directions:
If using bay scallops, leave them whole.  If using sea scallops, cut them in half horizontally (or, leave them whole and cook a bit longer).  Season the scallops with kosher salt and black pepper, toss with flour, and shake off the excess.
In a large skillet or sauté pan, melt 2 tablespoons of the butter over high heat until sizzling.  Add the scallops to the pan in a single layer.  Lower the heat to medium and allow the scallops to brown lightly on one side without moving.  Then turn and brown lightly on the other side.  This should take about 3-4 minutes total (closer to 8 minutes for sea scallops left whole).
Add the rest of the butter to the pan with the scallops and let it melt.  Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops.  Add the wine to the pan and cook for 1 minute.  Taste the sauce for seasoning and adjust as necessary.  Serve hot, with a squeeze of fresh lemon juice over the scallops.

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