Pat the scallops dry on both sides with paper towels. Season both sides of the scallops with salt and pepper. Set aside.
In a small bowl, combine the room temperature butter, chile sauce and garlic. Season with salt and pepper. Mixed together until evenly blended. Set aside.
Heat a large skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. Add the scallops to the pan in a single layer and let cook without flipping or stirring for 2 minutes. Flip the scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove the scallops to a plate.
Add the wine to the now empty pan to deglaze any browned bits from the bottom. Reduce the heat to medium-low. When the wine has mostly bubbled off, add in the chili butter mixture. Stir just until melted. Serve the scallops warm with a bit of the butter sauce drizzled over the top.
*To make clarified butter, let butter melt slowly in a small saucepan. Once the milk solids have separated from the butter, carefully skim the solids from the top and discard. The remaining liquid butter is what you will use.