Seared Scallops

2 1/2 tablespoons butter

2 tablespoons olive oil

One and a half pound sea scallops

Sea salt and fresh ground pepper

1 tablespoon minced garlic

1 lemon, juiced

1/2 cup white wine

2 tablespoons chives, chopped

Heat a large sauté pan with 1 tablespoon of butter and 1 tablespoon of olive oil.

Pat scallops with paper towel and add to pan. Dust with sea salt and coarse pepper.

Do not overcrowd pan with scallops; work in batches if necessary.

Brown scallops approximately two minutes each side and remove to plate.

Add garlic, lemon juice and wine, lower heat to medium and reduce liquid until it thickens approximately 1 to 2 minutes.

Whisk in remaining butter. Return scallops to pan and heat until sauce bubbles.

Plate scallops garnish with chopped chives

Serves 4