Bay Scallops

Tonight's supper. SO good. I'm awfully proud of myself.

This would have been particularly great with some pasta or good, crusty bread to sop up the extra sauce.

What I did (can hardly call it a recipe--I was ad libbing):

Half a pound of frozen bay scallops, thawed and patted dry
2 tablespoons butter
glug of olive oil
quarter of a large white onion
three or four cloves of garlic
about half a glass of white wine
little splash of lemon juice
salt
pepper
herbes de'Provence

Melt the butter with the olive oil in a medium saute pan over medium-high heat. Meanwhile, chop up the onion and garlic (medium dice). When the butter is a little bubbly, add the onion and garlic. Cook until the onions are soft, then add the scallops, wine, and lemon juice. Saute scallops until opaque. Season with salt, pepper, and herbes de'Provence to taste.