Depending on how you purchased your scallops, you might need to pull the side muscle off scallops. Once the muscle is removed, pat the scallop dry and liberally on both sides with salt and pepper
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once oil is shimmering, place the scallops into skillet, flat side down, and cook without touching until that side is deep golden brown, 2-3 minutes. Be sure not to crowd the pan, this might take 2 batches depending on the size of your pan.
Use a thin spatula or tongs to gently turn over. (if they stick, cook another 30 seconds and try again. Cook on second side until the scallop looks opaque in the middle and golden brown on both the top and bottom. Remove the scallops to a clean plate and set aside.
Pour off any oil in skillet and set over medium heat. Add the butter and cook, swirling, until butter foams, then browns, about 90 seconds and then add the garlic and saute for 30 seconds. Add white wine and scrape up any brown bits. Once the wine mostly cooks off, add the lemon juice and chives and drizzle the pan sauce around and over scallops and serve.