Scallop Scampi happiness

As most of you know, I have been feeling pretty yucky the past couple of weeks. I caught some wierd cold bug about a week and a half ago, and I thought I was getting better last Saturday. Then, on Sunday, I started to feel bad all over again, except it was much worse this time. Yesterday was especially un-fun. I woke up this morning feeling marginally better, and once I showered and got going, I did actually feel much better by this afternoon. The downside to all of this sickness, is that my poor husband is stuck either fending for himself (for food) or he goes out and gets something for the both of us (which is especially sweet of him). On a side note, he got me a particularly yummy veggie sandwich from the Blizzard cafeteria last night, which was very nice of him (and Blizzard, to let him do that).
So, tonight for dinner, I decided to make something for us that I just love: scallops! They are nature's little sea gems. I could truly eat them everyday. Tonight I made scallop scampi...delicious!! There was also some broccoli and artichokes on the side, but here is the recipe for the scampi, in case you wanted to throw some together. It is really a shrimp scampi recipe, but there is a way to make it with just (or add) scallops to it, as well. Just a little extra work involved - but worth it! :) AND, this is not the healthiest meal around, but damn it's good.
And, if you were wondering, it made me feel a bit better, as well. :)

Shrimp Scampi
jumbo or extra-large shrimp, 1 1/2 lbs.
all-purpose flour, 1/2 cup
sea salt and pepper
olive oil, 2 tablespoons, plus more as needed
unsalted butter, 12 tablespoons
garlic, 3 cloves, minced
dry white wine, 1/4 cup
finely grated lemon zest, from 1 lemon
fresh lemon juice, 2 tablespoons
fresh flat-leaf parsely, 2 tablespoons finely chopped
Peel and devein the shrimp, leaving the tail segment intact. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, a 1/4 teaspoon pepper.
In a large, nonreactive frying pan, heat the oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the hot oil and cook, turning occasionally, until opaque throughout when pierced with the tip of a knife, about 3 minutes. Transfer to a plate and tent with aluminum foil to keep warm. Repeat with the remaining shrimp, adding more oil as needed.
Reduce the heat to medium-low. Heat 2 tablespoons of the butter and the garlic together in the pan, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine and the lemon zest and juice and bring to boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. One tablespoons at a time, whiskk in the remaining 10 tablespoons butter, letting each addition soften into a creamy emulsion before adding more.
Return the shrimp to the sauce and mix to coat well. Remove from the heat and season with salt and pepper. Transfer to a warm serving dish and sprinkle with the parsely.
Small bay scallops will cook in about the same amount of time as the shrimp. If you opt for large sea scallops, sear them in an ovenproof frying pan over high heat for about 1 minute on each side, then slip the browned scallops, still in the pan, into a preheated 400 degree oven and cook until barley opaque throughout, about 4 minutes. Transfer to a plate, cover to keep warm, and proceed with the recipe to make the sauce.