Method
First, make the beurre blanc. Put the shallots, vinegar, wine and 60ml of cold water into a saucepan, then place it over a moderate heat and allow to cook until there is almost no liquid remaining. Turn the heat down to a low setting, and add the butter one cube at a time; whisk each piece in until it has melted and become fully combined with the liquid. You may need to take the pan off the heat from time to time during this process, returning it when it is becoming too cool. When all the butter has been incorporated, the sauce should be pale and have a fairly thin, custard-like consistency. Remove the sauce from the heat and keep it warm. Next, brush the scallops with olive oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until they have become a lovely golden-brown colour. Season the scallops with salt and pepper, then divide them between two plates, spoon the beurre blanc sauce over them and garnish with a sprinkle of chives. Voilà!