Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 teaspoons Edmond Fallot Provençale Mustard 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 … More Scallops “à la provençale”