Prepare the scallops

• Pat the scallops very dry with paper towel.
• Season both sides with salt and black pepper.

Melt the butter

• Warm the olive oil and butter in a frying pan over low heat.
• Add the crushed garlic and let it infuse without browning.

Poach the scallops

• Lower the scallops into the warm butter in a single layer.
• Spoon the butter over them and poach gently until opaque and just firm, keeping the butter below a simmer.

Serve

• Lift the scallops out with tongs and spoon over the poaching butter.
• Serve immediately with lemon wedges.