Add the butter to a small skillet until it melts. Stir in the garlic and Italian herbs, remove from the heat and let the flavors infuse the butter while you boil the scallops.

Bring the liquid (water, stock, milk or white wine) to a boil in a large pot. You'll need enough liquid to cover the scallops so they poach evenly.

If the scallops aren't pre-prepped, you'll need to remove and discard the small muscle, outer membrane case and/or the orange roe sac (unless you want to eat the roe sac, in which case boil it with the white scallops).

Rinse the scallops under running water to remove any impurities.

Use a slotted spoon to add the scallops to the boiling liquid. Boil them for 3 minutes or until they're opaque and a little firmer.

Remove with the slotted spoon and serve drizzled with the garlic butter and the lemon juice. Season with salt and pepper.