DIRECTIONS
In a medium saucepan combine the scallops, Champagne and vanilla bean pod and seeds and bring to a boil.
Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes.
Add the cream, bring to a boil, and reduce by half.
Turn the heat down to low and slowly whisk in the butter 1 TBSP. at a time until completely incorporated.
Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
Continue until all the pieces of butter have been added and the sauce coats the back of a spoon.
Season the sauce with 1/2 tsp. salt and 1/4 tsp. of the pepper.
Remove the vanilla bean pod and keep the sauce warm until ready to serve.
Season the scallops on all sides with the remaining salt and pepper.
Heat the olive oil in a large 12-inch saute pan over medium-high heat.
When hot, add the scallops and sear for 2 minutes.
Add the remaining TBSP. of butter to the pan and cook the scallops for another minute.
Turn the scallops over and cook an additional 3 minutes.
To serve, place scallops on plates and spoon Champagne-Vanilla butter around them.
Garnish with the chives.
Serves 4.