Place flour in a small bowl. Season, to taste, with salt and pepper.

Place 1 tablespoon oil and 1 tablespoon butter in a large skillet. Place over high heat.

Dry the scallops thoroughly with a paper towel.

Place 1/2 of shallots in flour. Toss to coat evenly.

When oil and butter are hot, shake excess flour from the scallops and toss them into the skillet. Cook over high heat, shaking the pan and turning them for 1 minute. Remove them to a warm dish.

Repeat the same procedure with the remaining scallops, flouring them and then browning them in the remaining oil and butter.

Remove them to the same dish.

Reduce heat to medium high.

Scatter minced shallots and garlic into the same pan. Stir, scraping up all the browned bits from the bottom of the skillet.

Add the wine. Let it come to a boil.

Toss in tarragon or dill and parsley. Cook for a few minutes, stirring occasionally, to reduce slightly.

Return all scallops to the pan. Cook them gently in the sauce for 30 seconds.

Taste. Add salt and pepper, to taste.

Serve hot.