Sauteed Scallops

Directions

1. 1
   Dredge the scallops in flour.
2. 2
   Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan.
3. 3
   Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then.
4. 4
   Total cooking time should not be more than 3 minutesor 4 for really large pieces.
5. 5
   Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate.
6. 6
   Lower the heat to moderate, and toss the shallot into the pan.
7. 7
   Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly.
8. 8
   Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula.
9. 9
   Sprinkle the parsley on top.
10. 10
    Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick.
11. 11
    These can be broiled, or sauteed as above.
12. 12
    The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.