Heat 1 to 2 tablespoons olive oil in the bottom of your pan. Gently place the scallops in hot oil. Season with salt and pepper. Cook for 3 to 4 minutes until there is a nice sear on one side and then gently flip over and cook for 3 to 4 more minutes. Remove from heat.
Saute garlic in remaining olive oil. Add 1 tablespoon of butter. Add a few splashes of white wine and some lemon juice. Scrape the brown bits off the bottom of the pan. Stir well. Pour the sauce over the scallops. Serve the scallops over the risotto.