Make sure the scallops are dry.

Mix the flour and the salt.

Dredge the scallops in the flour mixture.

Heat a sauté pan over medium high heat. Add the oil.

When the oil is hot, add the scallops and cook for 2 - 3 minutes until browned.

Turn over and cook for another 2 minutes.

Remove from the pan.

Deglaze the pan with the white wine scraping up the brown bits.

After a minute add the chicken stock and return to a simmer. Cook for about 5 minutes until reduced by about half and then add the lemon juice.

Taste and adjust seasoning if necessary.

Add the scallops and any juices back to the pan. Sprinkle in the parsley.

Heat through.

Serve over rice.