In a large skillet, melt the butter over high heat.
Pat the scallops dry and season with salt.
Once the skillet is very hot, add the scallops. Cook for 1 1/2 minutes on one side. Turn the scallops over and cook for an additional 1 ½ minutes.
Remove the scallops to a plate and turn the heat down to medium-high. Add the wine and scrape up all the bits. Let it reduce for one minute.
Next, add the lemon juice and continue to reduce the sauce by half.
Serve the scallops with the shallot crème fraiche. Top with herbs and a drizzle of pan sauce.
Shallot Crème Fraiche
Combine both ingredients in a small bowl.
Stir well and store in the fridge.
Salt to taste.
Notes
Scallops do not take long to cook. However, in order to achieve a good brown sear on the scallop, they should be patted dry before cooking and the pan must be extremely hot.