Melt 1-tablespoon butter in a pan. Add 2 tablespoons olive oil.

Once the butter and oil gets hot, sear both sides of the scallops until it turns light brown in color. Remove the seared scallops from the pan. Set aside.

Prepare the herbed sauce by melting the remaining butter in the same pan and add the remaining olive oil.

Saute the onion until soft.

Pour the white wine and clam juice. Let boil.

Add the parsley and lemon juice. Continue to cook in medium heat until the liquid reduces to half.

Add the seared scallops back into the pan. Sprinkle salt and ground black pepper. Stir. Cook for 1 minute.

Transfer to a serving plate.

Serve. Share and enjoy!