In a medium size bowl whisk together the remaining butter, garlic, shallot, lemon zest, lemon juice, parsley, thyme, chives, and salt and pepper until well combined and set aside.
Season the scallops on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
Immediately add in the 1 tablespoon of butter to brown the scallops
After 2 to 3 minutes turn the scallops over making sure that the bottoms are golden brown.
Cook the scallops for another 2 to 3 minutes or until the internal temperature is between 115-120 degrees F. Once removed from the pan the cooking process will continue for a final temperature of 125-130 degrees F.
Remove the scallops and set aside.
Deglaze the pan with the white wine and cook over medium heat until it is almost evaporated.