Wash scallops well and pat dry with a kitchen towel. Lightly salt each side. Place into skillet with a couple tablespoons of olive oil over medium heat. Cook for 3 to 5 minutes on each side, without moving the scallops. Flip when bottom is seared to a golden brown. Remove from pan when still slightly translucent in the middle, as the will finish cooking when removed from heat. (Avoid over-cooking as they can get rubbery.) Allow to rest for a few minutes. While resting, add a few tablespoons of Casco Bay Creamery Lemon Chive Butter to the residual oil in the skillet. Stir until melted and serve over scallops as a delicious finishing sauce.