Two mistakes: first, better to put a bit of olive oil in the hot pan, then add the butter, to avoid burning the butter. More importantly, NEVER let garlic turn brown; if it browns, discard it. Instead, saute the scallops about half way, then add the garlic to the hot butter. Stir the scallops and garlic as you continue to cook. Set the cooked scallops on a warm platter, and add more butter and some white wine, with some freshly ground pepper and salt. Heat and stir until the new butter has melted, and pour over the warm scallops.