Melt butter in a saucepan over low heat and add the leeks and ¼ tsp salt. Cook very gently for 1 hour or until completely soft, without allowing the leek to colour. Drain off any excess butter and discard.
Meanwhile, remove scallops from their shells and wash in a large bowl of salted iced water. Pat dry with paper towel and set aside on a tray. Wash and dry the shells and arrange them on a platter or individual plates.
Reheat leek, if needed, and stir in the crème fraîche. Add lemon juice and season with salt and white pepper.
Season the scallops. Heat a frying pan over high heat and when very hot, add the oil. Fry scallops for 30 seconds each side or until lightly golden.
To serve, place ½ tbsp of warm leek confit in each scallop shell. Top with the scallops, 1 tsp caviar and a sprig of chervil, if using.
DRINK 2010 Domaine des Amoureux Muscadet Sur Lie ($10)
As seen in Feast magazine, Issue 9, pg106.