To make the sauce, melt the butter in a small sauté pan over medium heat. Add the shallots and salt. Sauté for 2 minutes or until translucent. Add the cranberries, juice and lime zest. Increase heat to medium-high and simmer for 5 minutes. Add the heavy cream and cook for 2 minutes. Remove from heat and let cool slightly.

In a blender, purée the mixture until smooth. Return to the saucepan, cover, and keep warm over very low heat.

Pat the scallops dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook for 1 minute. Add the butter to the pan and cook for 2 more minutes or until the scallops are browned. Turn the scallops over and cook for 2 to 3 minutes or until browned on the second side. Using a slotted metal spatula, transfer to paper towels to drain.

Place 1 tablespoon of cranberry-lime sauce on the center of each of 4 plates. Divide the scallops among the plates and garnish with chives or lime zest.