Add 2 Tablespoons butter to a 12 to 14-inch sauté pan on high heat. Dust scallops with flour, shaking off excess. Salt and pepper the scallops. Add scallops to pan once smoke starts to rise from pan. Make sure scallops don’t touch each other. Sear for 30 seconds on each side. Add remaining butter, shallots, garlic and parsley. Sauté for 2 minutes tossing scallops with other ingredients. Add wine, cook for one minute and serve with squeeze of lemon.