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.
Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.