Heat 2 TBS of extra virgin olive oil and 1 TBS of butter in a large skillet over medium-high.
When the foaming of the butter starts to subside, add the scallops to the pan one by one.
Leave the scallops undisturbed for about 2 minutes. A deep golden crust should form on the bottoms
Turn each scallop over and cook on the other side and cook an additional two minutes
Remove the scallops from the pan and transfer to a clean plate. Loosely cover with foil to keep warm
Add garlic to the skillet and cook, stirring often, until golden brown (about 2 minutes). If necessary, reduce the heat to keep garlic from burning.
Add wine and bring to a simmer. Swirl the pan and scrape up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.
Add chicken stock, turn the heat back to bring it to a boil and reduce to a simmer.
Let simmer for a minute or two, until it reduces to about half. Add the capers and lemon juice and stir to combine.
Remove from heat again, and add the remaining butter.
Swirl around the pan until melted — it should thicken the sauce a bit.
Return the scallops to the pan, add parsley, and turn the scallops around in the sauce to fully coat.