Begin by preparing all the ingredients, as once you start cooking it will go quickly.

Put your oven on its lowest setting and put your dinner plates in there, so they will be slightly warm. This is important, as you will transfer the seared scallops to them while you prepare your sauce. Season your scallops on both sides with salt and black pepper.

Heat your pan until it is very hot, add your clarified butter and once it starting to smell nutty and turn a bit golden, quickly add your scallops. Don’t disturb them while they are searing. Two minutes on one side, then turn them over with tongs. Two more minutes and transfer them to your heated plates.

Add the white wine and lemon juice and deglaze the pan. As the sauce starts to thicken, add the chives. Then spoon over the scallops and serve immediately.