b'WHAT YOU NEED TO DO:Increase the heat to high and stir for another minute. Add the chicken stock and bring to a boil, then reduce the heat to a simmer, and cook for 20 minutes. Right before you are ready to serve, add the 3 tablespoons of softened butter and mix well.TO PREPARE THE SCALLOPS:Pat the scallops dry and season both sides with salt and pepper. Heat the olive oil in a nonstick pan over high heat until it is almost smoking. Add the scallops to the pan, then reduce the heat to medium-high and cook 2 minutes per side.'