Prepare the Scallops:

1. If using frozen scallops, ensure they are fully thawed.
2. Pat each scallop dry with paper towels to remove excess moisture.
3. Lightly season with salt.

Sear the Scallops:

1. Heat 2 tbsp olive oil in a large, non-stick skillet over high heat until hot but not smoking.
2. Place scallops in the skillet without overcrowding.
3. Sear on one side for 3-4 minutes until a golden crust forms. Avoid moving them during this time.
4. Flip the scallops and cook for another 2 minutes.
5. Transfer scallops to a plate to prevent overcooking.

Prepare the Creamy Lemon-Caper Sauce:

1. In the same skillet, reduce heat to medium and add butter and olive oil.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream and bring to a gentle boil. Cook for 2 minutes until slightly thickened.
4. Remove from heat, then stir in capers and lemon juice. Adjust seasoning with extra lemon juice or salt if needed.

Combine and Serve:

1. Return scallops to the skillet, spooning the creamy sauce over them.
2. Gently reheat for a minute if necessary.
3. Serve immediately over pasta, rice, or steamed vegetables.