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3 tablespoons butter
1 tablespoons olive oil
1 1/2 pounds sea scallops
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup water or dry white wine
Salt & pepper
2 tablespoons chopped fresh chives
Cut 2 tablespoons of butter into pea-sized pieces, place in small plate, and put in the freezer. Heat butter and olive oil in a large skillet over medium heat for 4 minutes.
Add dry scallops to pan and sprinkle with salt and pepper. Cook, turning once, until they are browned on both sides but not quite cooked through, 2 minutes per side. Transfer scallops to a plate.
Stir in garlic, lemon juice and wine. Scrape the bottom of the skillet with a spatula to remove the brown bits. Lower the heat to medium to low and cook until the liquid thickens in the skillet a minute or two. Add in 1 tablespoon of frozen butter; one bit at a time. Add more liquid if necessary.
Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with sauce and serve after transferring scallops to a platter.