In a sauté pan, heat olive oil and butter on medium heat. Sear scallops on both sides and then remove from the pan; keep warm. Lower heat and sauté the garlic, shallot, and cilantro for 30 seconds. Add Ken’s Lemon Vinaigrette and the SBR Citrus Chipotle BBQ Sauce to the pan. Stir until sauce is reduced. Add salt and pepper to taste. Plate scallops over red beans and rice or dirty rice. Pour sauce over scallops and serve.