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.  Sprinkle with sea salt and coarse pepper.  (Do not overcrowd pan with scallops; work in batches if necessary).  Brown scallops approximately two minutes on 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 and enjoy!