Seared Scallops with savory vanilla butter sauce from The Hog Island Book of Fish & Seafood: Culinar

Ingredients

• 3 tablespoons chopped shallots or green onions, including some green parts
• ½ cup (30 g) sliced mushrooms
• 3 cups (720 ml) chicken stock or fish stock
• 1 cup (240 ml) dry white wine, such as Chardonnay
• One 3-inch (7.5-cm) vanilla bean, split lengthwise
• ⅔ cup (165 ml) heavy cream
• Fine sea salt and freshly ground pepper
• 1 pound (455 g) large sea scallops, (8/10 size) side muscle removed
• Fresh lemon juice, to taste
• Chopped fresh chives, for garnish
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter