Pan Seared Scallops In A Wine Reduction Sauce

1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
1TBS butter
juice of 1 lemon
2/3 cup white wine

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.

Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat.  Place on an unlined tray or sheet pan.

Heat frying pan and add oil and butter. Heat, on medium  high, until bubbly.  Add scallops, do not crowd.  Dust withpaprika.  

Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.

Remove from pan to a plate and cover.  Scallops will continue to cook. 

To make the wine reduction, turn off heat and add wine and lemon to the pan.  Stir up brown bits. Turn heat back on high and let reduce by half.

Plate scallops and spoon reduction over them.  Serve immediately.