Combine flour, salt, and pepper on a plate.

Dredge the scallops in the flour mixture, ensuring they are evenly coated.

Heat butter and oil in a heavy skillet over medium-high heat.

Saute scallops in the hot skillet for about 4 minutes, until golden brown on both sides.

Remove the scallops from the skillet with a slotted spoon and place them on a warmed serving dish.

Saute sliced scallions in the same pan for 5 minutes, being careful not to brown them.

Remove the scallions with a slotted spoon and sprinkle them over the scallops.

Pour off any excess oil from the pan.

Add the white wine to the pan and deglaze over high heat, reducing the wine by half.

Pour the wine sauce over the scallops.

Sprinkle chopped fresh parsley or chervil over the scallops.

Serve immediately with fresh lemon wedges.