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1
Heat 1 tablespoon oil in heavy small skillet over medium heat.
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2
Add capers; saute until crisp, about 1 minute.
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3
Using slotted spoon, transfer to paper towels to drain.
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4
Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes.
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5
Add cream; boil until liquid is reduced by half, about 2 minutes.
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6
(Capers and sauce can be made 2 hours ahead.
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7
Let stand at room temperature.)
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8
Melt 2 tablespoons butter in heavy large skillet over medium heat.
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9
Add leeks and 3/4 cup water.
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10
Simmer until leeks are tender and almost all water evaporates, about 4 minutes.
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11
Mix in chives.
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12
Season with salt and pepper.
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13
Transfer leek mixture to platter.
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14
Tent with foil.
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15
Sprinkle scallops with salt and pepper.
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16
Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat.
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17
Add scallops; saute until cooked, about 2 minutes per side.
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18
Arrange atop leeks.
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19
Tent with foil.
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20
Reheat sauce over medium heat.
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21
Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil).
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22
Strain sauce into small bowl.
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23
Stir in capers and tarragon.
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24
Season with salt and pepper.
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25
Spoon over scallops.
