Dilled Scallops Provencal

1 lb. sea scallops, muscle removed if necessary

Salt and pepper

1/3 cup flour

3-4 tablespoons Butter or Dill Olive Oil, divided*

1/2 cup chopped shallots

1 cloved garlic, grated

1/3 cup dry white wine

2 tablespoons chopped dill or parsley

*if using Dill Olive Oil, add 1 tablespoons butter

1 lemon, cut in half

Pat dry the scallops.  Season with salt and pepper and dredge with flour.  Pat off excess flour.

In a skillet, heat 3 tablespoons of the oil over high heat and add the scallops in a single layer.  Reduce the heat to medium.  Let the scallops sit still for 1 minute, then when lightly browned, turn over.  Cook a total of 3-4 minutes until nicely tan on both sides.  Add a little more olive oil if necessary.