Modified Recipe: Scallops Provencal

I wanted to try something new and French that involved scallops, so I adapted Ina Garten's recipe for Scallops Provencal.  I recommend you adjust to your taste

Serves 3

Ingredients:

1 pound bay scallops thawed or fresh
Juice of 1/2 small lemon
1 large clove garlic, minced
1/4 cup minced parsley
2 tbsp. flour
1/2 cup dry white wine
salt, pepper, garlic powder, and onion powder to taste (latter two are optional)
2 chopped shallots
3 tbsp. butter
1 tbsp. evoo

Season scallops with salt, pepper, garlic powder, and onion powder

Step 1: Heat large pan on high heat, and add 2 tbsp of the butter and olive oil, and wait for it to sizzle
Step 2: Add scallops to pan on slightly lower heat, and heat both sides for 2 minutes each
Step 3: Remove scallops from pan and transfer to hot plate, and cover with foil.  Leave butter in pan
Step 4: Add shallots, garlic, and parsley to pan, and cook for 2 minutes
Step 5: Add white wine and flour to pan, and cook for 2 minutes
Step 6: Turn heat off, and add lemon and scallops to butter mixture