In a medium skillet, heat butter, olive oil and minced garlic on medium heat. Cook for about a minute, until garlic softens. Add heavy cream, bring to boil and cook for a couple of minutes, until the sauce thickens a bit. Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Taste, add more lemon juice and salt, if needed. Keep covered.

If using frozen scallops, make sure the scallops are thawed completely.

Blot each scallop with paper towels to remove extra water.

Season with salt by sprinkling each scallop with a dash of salt.

Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.

Add scallops without overcrowding the pan.

Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.

Turn the scallops to the other side and cook for 2 more minutes.

Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.