In a small bowl, combine butter, shallot, dill, thyme, and parsley
Pat scallops try with a paper towel and season with salt and pepper
In a large skillet, heat olive oil over high heat until it just starts to smoke
Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
Add the herb butter mixture to the pan and swirl to distribute around the pan. Cook scallops undisturbed, two minutes, or until golden, then turn to cook the other side for a further two minutes.
Transfer scallops to a platter. Add the wine and lemon juice and zest to the pan, scraping the pan to deglaze.
Cook until reduced by half, then remove from heat. Add scallops back to the pan, spooning sauce over them to gently re-heat
Serve immediately with lemon wedges, over a bed of arugula, diced tomato, and microgreens, and accompanied by glasses of chilled chardonnay.