Preheat the oven to 350°F. Cook the beans in boiling salted water for 2 minutes. Rinse under cold running water; drain.

Cook the pepper in another pot of boiling salted water for 2 minutes. Rinse under cold running water; drain.

Sprinkle the scallops with the lemon juice and dust them lightly with the flour.

Melt 2 tablespoons of the butter in 1 tbsp of the oil in a large skillet over medium-high heat. Add half the scallops and cook, stirring constantly until golden, about 3 minutes. Add half the shallots and half the garlic. Toss thoroughly. Transfer to a baking dish.

Add the remaining butter and oil Sauté the remaining scallops until golden; add the remaining shallots and garlic. Transfer to the baking dish. Toss in the beans and pepper and mix thoroughly.

Pour the wine into the same skillet and cook over medium-high heat, scraping the sides and bottom of the pan, until thick and syrupy, about 4 minutes.

Pour this sauce over the scallop-vegetable mixture and add salt and pepper to taste.

Bake, uncovered, 20 minutes.

Sprinkle with the basil and parsley.

Serve over Hot Steamed Rice.