In a medium-size bowl, combine flour and scallops. In a medium-size sauté pan, warm butter and oil over high heat. Shake excess flour from scallops and brown well on flat tops and bottoms–about 1 minute per side. Remove to a plate.
Add shallot, almonds, and parsley to pan and cook over medium heat until nuts are lightly browned. Add orange juice and stock and raise heat. Cook until thickened. Add orange segments. Return scallops to pan and toss in sauce to coat. Season to taste with salt and pepper. Sprinkle with extra almonds and parsley.