cut 2 tablespoons of butter into pea size pieces. put on small plate and put in freezer

he's a large skillet over medium high for 3 to 4 minutes. add remaining butter and olive oil and wait for butter to melt

pascal it's dry with paper towels add them to the pad and sprinkle with salt and pepper. work in batches if needed. cook turning once untell well brown on the outside 2 minutes per side. transfer scallops to plate.

stir in garlic lemon juice and wine and scrape all the brown bit of the bottom of the skillet with a spatula lower the heat to medium and cook until the liquid in the skillet thickens. whisk in butter from freezer one bit at a time to make a creamy sauce adding another table spoons or 2 of liquid if necessary.

and the scallops back into the pan. add chives and adjust heat so that the sauce bubble gently

transfer scallops to platter and spoons sauce all over