Elegant dinner of Seafood Provencal with vegan sides

Start by removing the shells from the shrimp.  Sprinkle the scallops and shrimp with salt and pepper, toss with flour, and shake off the excess.  Heat 2 tablespoons vegan butter over high heat until sizzling and add the shrimp and scallops. Lower the heat to medium and allow the scallops and shrimp to cook on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Remove from heat and squeeze with lemon juice.  I served this over the mashed potatoes – very good!