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Ingredients
1 | pound | fresh bay or sea scallops |
Kosher salt and freshly ground black pepper | ||
All-purpose flour for dredging | ||
4 | tablespoons | (1/2 stick) unsalted butter divided |
1⁄2 | cup | chopped shallots (2 large) |
1 | garlic clove minced | |
1⁄4 | cup | chopped fresh flat-leaf parsley leaves |
1⁄3 | cup | dry white wine |
1 | lemon cut in 1/2 |
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