• Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
• Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
• Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
• Remove the scallops from the skillet to a serving platter and keep warm.

For the Pan Sauce:

• Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.