Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry with a paper towel.
Add the butter and oil to a saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch caramelized crust on each side while still being translucent in the center. Lay scallops over a bed of greens. Top each scallop with a dollop of The Bacon Jam's Roasted Garlic Chile Bacon Jam. Serve immediately.