Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
Bring a large pot of salted water to a boil for pasta.
In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.)
Add the scallops to sizzling hot skillet making sure the scallops don’t touch each other.
Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don’t force it.
Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate.
Cook pasta al dante, according to package directions.
Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice.
Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
Stir in the remaining butter and cilantro.
Add drained pasta and toss to combine. Add scallops and serve immediately.