Heat over to 200 deg with a ceramic platter or plate in it. (will be used to keep the scallops warm while you make the sauce)
Wash scallops and take off the tough thingy and pat dry
Mince the garlic
Juice the lime and set aside.
With scissors cut up the cilantro into little bits (easier than cutting with a knife)
In a hot pan, melt 1 pat of butter with 1 teaspoon olive oil to cover the bottom of the pan
Add scallops and cook 2 min on each side
Put cooked scallops into the warm oven on a warm platter
In the same pan, add 1 tablespoon of butter and cook garlic
Turn pan off heat and add the juice of 1 lime and 1-2 tablespoons of water scraping up the bits on the bottom. The reason why you use the water is to cut the sharpness of the lime.
Take the platter out of the oven and drip the juice from the scallop platter into the pan
Add a little water to make it sirupy. in 30 seconds it will get sirupy
Add the cut up cilantro to the pan
Swirl in 1 tablespoon of butter which will melt because the pan is hot, but not cook, and stir all together to get a nice sauce
Serve the scallops immediately and ladle the sauce on top.