Scallops Provencale

Really great -super easy - 1 pound of sea scallops-you may have to butterfly them if they're nice big ones. Drege 'em in flour, shake off the excess and fry them in 2 to 3 tablespoons of butter on medium high till golden brown on both sides. Salt and pepper in the pan. Add 1/2 cup of chopped shallots, 2 cloves chopped garlic and a quarter cup of chopped fresh parsley adding a bit more butter if needed. After it sautees for 2 minutes add a third cup or so of white wine. Sautee for one more minute or until you get a nice sauce. Serve it up.