Scallops Provencal

• 1 lb Bay or sea scallops, fresh

• 1/4 cup Flat-leaf parsley, fresh leaves

• 1 Garlic clove

• 1 Lemon

• 1/2 cup Shallots

• 1 All-purpose flour

• 1 Kosher salt and freshly ground black pepper

• 4 tbsp Butter, unsalted

• 1/3 cup White wine, dry