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1
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil.
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2
Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes.
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3
Add the cream, bring to a boil, and reduce by half, about 3 minutes.
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4
Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated.
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5
Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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6
Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon.
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7
Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper.
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8
Remove the vanilla bean pod and keep the sauce warm until ready to serve.
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9
Season the scallops on all sides with the remaining salt and freshly ground black pepper.
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10
Heat the olive oil in a large, 12-inch saute pan over medium-high heat.
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11
When the oil is hot, add the scallops and sear for 2 minutes.
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12
Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute.
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13
Turn the scallops over and cook for an additional 3 minutes.
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14
To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them.
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15
Garnish with fresh chives and serve immediately.
