Melt butter over medium heat in a small sauce pan and add jalapeños. Lightly salt. Sauté until just fork tender and remove from heat.  Add sautéed peppers, lemon juice, and lime juice to a food processor and pulse until it is the consistency of a chunky salsa. Salt to taste and set aside until ready for serving.

Preheat olive oil in a large cast iron pan to medium high.  Rinse scallops and thoroughly pat dry. Add scallops to the pan and sear undisturbed for approximately two minutes until they become visibly golden brown around the edges. Turn scallops to the other side and continue cooking for 1-2 minutes. Plate scallops and top with jalapeño salsa and green onion garnish.