Using a paper towel, pat the scallops dry on both sides and then season with salt and pepper. 

Heat olive oil in the skillet over high heat, just until it's smoking. Add the scallops to the pan in a single layer. Cook for 2-3 minutes per side and then remove. 

Place the butter in the pan and melt, then add the garlic and cook for 30 seconds. 

Stir the lemon juice and herbs into the butter.

Return the scallops to the pan and spoon the sauce over the top. Serve immediately, garnishing with extra herbs and lemon wedges.