Grill the Poblano Pepper (4), Cubanelle Pepper (3) and Jalapeño Pepper (3) over a high flame. Turn to cook on all sides until entire surface is charred and blistered. Place peppers in a heat resistant bowl and cover with aluminum foil. Set aside. When cool enough to handle, remove skins, stems, and seeds.
On a grill tray, grill the whole Tomatillo (3.5 pound), Onion (1) and Garlic (4 clove) over medium heat until they soften and brown slightly.
Working in batches, combine tomatillos, peppers, onion, garlic, and Fresh Cilantro (1 cup) in bowl of food processor or blender and pulse until pureed to desired consistency.
Recombine batches in a bowl. Add the Lime (1) and Salt (to taste).
Keep warm on stovetop while cooking the scallops. Extra salsa verde can be refrigerated or frozen for later use.
Rinse Scallops (16) in cold water. Drain on paper towels and pat dry on all sides with paper towels until completely dry.
Sprinkle the scallops with Salt and Pepper (to taste) on both sides.
Combine Butter (2 tablespoon) and Olive Oil (2 tablespoon) together in skillet over high heat. Swirl the fats together and heat until the mixture starts to bubble and brown.
Place scallops into the skillet without allowing them to touch each other. You may need to sear the scallops in batches to prevent overcrowding.
Cook for 2 minutes, or until a nice brown crust forms on the bottom. Avoid moving them around or they may not brown.
Using tongs, flip the scallops and cook for an additional 1 to 2 minutes on other side.
If cooking in batches, remove finished scallops to a warm plate and tent with foil to keep warm. Serve immediately with the salsa verde.