In a small saucepan, combine the butter and chilies. Grate in the zest of the lime and squeeze in the juice. Heat over high heat until the butter melts. Let the sauce boil for 30 seconds, whisking constantly. Remove from heat and whisk in a pinch of salt.
Pat the scallops dry and season on both sides with salt and pepper.
Heat the oil in a large skillet over high heat until it just starts to smoke. Add the scallops in a single layer and let cook, undisturbed, for 2 minutes. Flip and cook for another 2 minutes. Be careful not to overcook the scallops. Remove the scallops from the pan and spoon the butter sauce over top. Serve immediately.