Pat scallops dry and add salt, pepper, and garlic to all sides.
Add olive oil and butter to the pan. Once the oil is hot and ripples, add scallops to the pan careful not to crowd.
Allow them to cook undisturbed 3 to 4 minutes before turning. They should be brown before turning. Once browned turn to the second side and sear again for 3 to 4 minutes or until scallop is opaque.
Just before removing from the pan, squeeze fresh lemon juice over the scallops. Serve immediately.