1. Preheat a skillet on medium high heat
2. Pat scallops dry and season with salt and pepper
3.When pan is hot add enough oil to coat the bottom of the pan thinly
4. Sear the scallops 1-2 minutes per side
5. When scallops finish searing remove from pan and add the shallot to the pan
6. Cook shallots until translucent then add wine and lemon juice
7. Reduce liquid while stirring until almost completely dry
8. Turn heat off of pan and add butter constantly stirring so that butter doesn’t break emulsification
9.When butter is completely melted, add the herbs. Season with salt and pepper to taste. Serve onside of scallops