Butter vs. oil for searing scallops, I went back and forth for months

I used to swear by butter for searing scallops because of the flavor, but I kept burning it at high heat and the smoke would set off the alarm in my little kitchen. About 6 months ago I switched to a high smoke point oil like grapeseed for the initial sear, then basted with butter at the end. My scallops come out with a better crust and I'm not scrubbing burnt milk solids off my pan. But a old chef I worked with in Portland told me real chefs only use clarified butter. Now I'm second guessing myself. What do you all do, butter, oil, or a mix? And does anyone else feel like butter tastes better even when it's a little burnt?