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In a pan heat 6 tablespoons butter until lightly brown, about 5 minutes. Set aside and let cool. In the same pan, bring 1/2 cup white wine to a boil over medium heat. Reduce heat to low, and slowly whisk in the cooled butter, until the butter and wine and well mixed. Add 2 tablespoons of slivered toasted almonds, 1/3 cup capers, 3 tablespoons chopped coriander, and 1 teaspoon red chili flakes. Stir and mix sauce, set aside, and keep warm.
Lightly season 8 cleaned scallops with salt and black pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add scallops to skillet and cook until light-brown, about 3 minutes. Turn scallops to the other side and continue to cook. Place scallops on serving plates and spoon sauce over the scallops and serve immediately. Enjoy!
