Take scallops out of the fridge 20-30 minutes before cooking. Rinse under cold water and then dry completely with a paper towel.
Mix salt and pepper with a little bit of flour, then quickly roll the scallops in this mixture...shake off the excess, you just want a light dusting.
Heat butter and olive oil over medium-high to high in a non-stick frying pan.
Once the pan gets hot, add the scallops. You should hear a nice sizzle when they touch the pan’s surface. Make sure they’re not touching each other in the pan & don’t move them while sizzling.
Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes. Then you can turn them and cook for another minute. Do not overcook them!
Plate your scallops on a pre-heated dish, drizzle some of the pan juices over them, add a few cilantro leaves (if you have some handy; I also like chives), and add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.