1 tbsp unsalted butter
1 lbs scallops
1/4 c olive oil
1/4 freshly squeezed lemon juice, about 1 small lemon juice of one lemon
4 garlic cloves, finely chopped
1/2 tbsp finely chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
Heat the butter in a saute pan, preferably a cast iron skillet. Meanwhile, pat the scallops dry with a paper towel.
• Place scallops on one side after the butter melts (before it melts). Leave them to brown, approximately for 5 minutes. Turn them over to brown on the other side for 3 to 5 minutes. Don’t interfere with the scallops; leave them alone to brown.
Remove from the pan and place in a shallow bowl for serving.
Remove any scallop charred remnants from the pan in any.
Place remaining ingredients in the same pan and saute for 1 minute until the garlic turns gold.
Pour over the scallop and serve immediately.