Wash and remove the small side muscle from the scallop.  Pat dry with paper towels.  Season with a little salt and pepper.

Heat skillet (large enough to hold all scallops at once) on medium high heat.  Add 2 tbsps butter and 1 tbsp olive oil and the sliced garlic.  Heat until just before smoking.

Place scallops flat side down. Sear/cook 3 minutes on first side until a nice brown sear has appeared.  Turn once cook an additional 3 minutes on second side.  Cook until just translucent.  They should feel like firm jello when cooked. Over cooking will result in tough scallops. Remove from pan.

Lower heat to medium.  Add remaining olive oil and butter.  When butter is melted add capers with liquid and lemon juice.  Cook for a few minutes until slightly thickened.  Stir in minced parsley or cilantro.  Serve over scallops.