Rinse scallops with cold water and thoroughly pat dry.
Add the butter, oil, and garlic to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1-2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove the scallops and place them on a warm plate. Add the lemon juice and splash of wine to the pan and stir with a wooden spoon to loosen seared bits from the surface of the pan. Add capers, and pour sauce over scallops, garnish with parsley. Serve over rice, risotto, or polenta.