1 pound bay scallops (if sea, halve)
2- 3 tablespoons flour
Kosher salt and pepper, to tste
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
⅓ cup dry white wine
1 ½ tablespoons unsalted butter, softened
1 bunch parsley,minced
Season the flour with salt and pepper and add scallops to coat, shaking excess flour. In a large skillet, heat oil. Add shallots and garlic and saute, 3-4 minutes. Remove and increase heat to medium-high. Add scallops and sauté, until browned.
Add shallots and garlic to the skillet. Add tomatoes and sauté, 2-3 minutes. Add herbes de provence, lemon juice and wine and saute, 2-3 minutes. Move scallops to serving dish.
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, add butter, parsley, salt and pepper to taste. Add sauce to scallops and serve with crusty bread.