Gently rinse the scallops, pat dry and remove the tough muscle on the side of each scallop. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon of butter and the olive oil together in a large non-stick skillet, over medium-high heat. When the oil is really hot, place each scallop in the pan with tongs and let it sit without moving for 2-3 minutes or until just cooked through. Turn over each scallop and cook for another 2-3 minutes. The scallops will develop a nice crust on the outside but remain translucent in the middle. Remove the scallops to a plate. Add the remaining tablespoon of butter to the pan and let it foam and brown for about 2 minutes. Pour the butter sauce over the scallops and add the lemon juice and lemon zest. Add the capers and garnish with the fresh chives.