Rinse scallops in cold water; drain well. Sprinkle scallops with salt and pepper; toss gently in flour.
Melt butter in a large skillet over low heat; add oil, stirring well. Add scallops, and sauté 6 to 7 minutes. Transfer scallops to a serving platter or individual serving bowls. Garnish with lemon wedges and parsley. Serve with Clarified Garlic Butter.