- 1 tablespoon drained capers, patted dry
- 2 1/2 cups dry white wine
- 3 shallots, thinly sliced
- 10 tablespoons (1 1/4 sticks) butter, cut into pieces
- 5 leeks, chopped (white and pale green parts only; about 4 cups)
- 1/3 cup (packed) chopped fresh chives
- 1 tablespoon chopped fresh tarragon
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. DO AHEAD Capers and sauce can be made 2 hours ahead. Let stand at room temperature.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Spoon over scallops.