Rinse scallops and pat dry. Season with salt & pepper to taste.
Preheat large nonstick skillet over medium high heat. Melt 1 tablespoon butter until slightly foamy.
Add scallops to butter and sauté 2 minutes per side until seared and slightly translucent. Transfer to plate and keep warm.
Add wine to skillet. Reduce heat and cook until mostly evaporated. Add garlic and cook 1 minute. Turn off heat, stir in lemon juice and remaining 2 tablespoons butter. Spoon sauce over scallops and serve immediately.
