pat scallops dry with paper towels

heat a 10 or 12 inch non stick skillet over medium-high heat for 1 to 2 minutes

add oil and butter and heat until quite hot

pat scallops dry once more and put them in the pan in a single uncrowded layer

season with salt and pepper and let sear undisturbed until one side is brown and crisp, 2 to 4 minutes

using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes

take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot

let the pan cool for a minute before making the sauce

return pan to medium heat, add a piece of the butter and the shallots and saute until they begin to soften, about 1 minute

add the wine and simmer until reduced by half, another 1 to 2 minutes

add the herbs and lemon zest reduce heat to low

add the remaining butter and whisk until butter melts into the sauce

return the scallops to the sauce and gently roll the scallops in the sauce to heat them through

once heated through, serve and enjoy