Pat scallops dry with a paper towel, removing excess moisture and season with salt and pepper.
Heat butter in a large skillet over medium-high heat.
Once the butter is melted and hot, add the scallops.
Cook scallops 2-3 minutes on each side, until each side is golden brown and the scallops are translucent in the center.
Remove the scallops from the skillet and reduce heat to low to make the garlic butter sauce.
Add remaining 2 tablespoons of butter to the skillet.
Once the butter has melted, add the garlic and cook for 1-2 minutes, watching it carefully so it does not brown.
Add lemon juice and chives, whisking to combine, and season with salt and pepper.
Serve the scallops with garlic butter sauce spooned on top.