Maine Diver Scallops with American Caviar Butter Sauce

Ingredients

• 12 ea. dry packed u10, diver scallop
• ½ ea. brunoise, minced carrot blanched and shocked
• ¼ ea. brunoise, minced yellow onion blanched and shocked
• 1 ea. brunoise, minced stalk celery blanched and shocked
• ¼ cup heavy cream
• ½ lb diced unsalted butter
• 1 ea. sliced shallots
• ¼ cup white wine
• 2 tbl. american sturgeon caviar
• 6 ea. minced fresh chives
• as needed peanut oil
• as needed sea salt
• as needed pepper
• diced unsalted butter