Pat scallops dry with a paper towel and allow them to sit at room temperature for about 15 minutes before cooking. (We want to cook these to a perfect medium/rare and allowing them to come to room temperature will ensure more even cooking.)
Place a dry sauté pan over medium heat and allow pan to get hot. (You will have to work quickly but carefully for this next part.)
Season the scallops with salt and pepper on each side, add the grapeseed oil to the pan and allow it to get hot (but not smoking). Immediately add in your scallops to the oiled pan and don’t touch or flip for 2-2 ½ minutes. You should start to see a little brown forming on the bottom outside edges when it’s time to flip.
Flip the scallops and repeat the process for another 2-2 ½ minutes. Once scallops are cooked remove to a plate and rest; in the same hot pan add the truffle butter and allow to melt. You may have to adjust your heat so it doesn’t burn.
Once the butter is melted scrape up any leftover bits in the pan and pour over the cooked scallops.
Garnish with fresh snipped chives and serve immediately.