Ingredients:

Scallops and Shrimp:
• 12 large bay scallops
• 8 large shrimp, peeled and deveined
• Salt and pepper, to taste
• ¼ cup clarified butter

Caviar Butter:
• 1 ½ cups dry white wine
• ½ cup champagne vinegar
• 12 black peppercorns, whole
• 6 shallots, chopped
• 6-8 sprigs fresh thyme
• 1 cup heavy cream
• ½ pound unsalted butter, cut into large cubes
• Salt, to taste
• 1 teaspoon chopped chives
• 2 teaspoons American caviar
• 2 teaspoons salmon caviar

Garnish:
• 2 Tablespoons extra virgin olive oil
• 1 summer truffle, shaved into thin slices
• 4 sprigs fresh chervil

Method:

For Scallops and Shrimp:
Season seafood with salt and pepper. Heat medium saucepan over medium-high heat and add butter. When butter is smoking, add scallops and sear 15 seconds. Avoid overcrowding pan. Add shrimp and sear 1 minute. Turn scallops and shrimp with tongs and sear on other side for 30 seconds, or until lightly browned and opaque. Remove from heat, reserve and keep warm.

For Caviar Butter:
In medium sauté pan over medium-high heat, cook wine, vinegar, peppercorns, shallots and thyme until almost all liquid is evaporated. Lower heat to medium and add heavy cream, stirring. Reduce by one third. Reduce heat to low. Whisk in butter, a few pieces at a time. Remove pan from heat when necessary to keep butter from melting into yellow streaks. When sauce is smooth, whisk in salt. Strain through fine sieve. Stir in chives and caviar. Reserve and keep warm.

Assembly:
Melt butter in medium sauté pan over medium heat and warm vegetables in butter, 2 to 3 minutes, until heated through.

Place 3 scallops and 2 shrimp on each plate. Spoon caviar butter over seafood. Drizzle with olive oil and garnish with shaved truffles and chervil.

Wine Pairing:
Mer Soleil Chardonnay, Central Coast, CA 2000