Directions

1. Heat the oil and butter. 
2. Chop and fry the onions, shallots and garlic until transparent and just going brown.
3. Season the scallops with salt and pepper and toss in plain flour.
4. Shake off any excess flour and fry the scallops gently for about 5 minutes.
5. Do not cover the pan whilst cooking.
6. Add a little white wine to keep moist.
7. Add some cream if desired.
8. Throw in a small handful of parsley.
9. Serve immediately.

This is my adaption of a recipe given to me by Michel Brohan of St Jacut Les Pins.  It never fails to impress.

This can be served as a starter in which case 400g is sufficient for 4 people.  800g would be needed for a main course.  Adding sliced mushrooms at stage 2.1 would add an interesting variation.  You could also add tomatoes and or mushrooms.