Instructions: Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; saute 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. (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; saute 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. Season with salt and pepper. Spoon over scallops.

This recipe yields 4 servings.

Comments: The leeks are cooked until theyre so tender - or "melted" - that they almost fall apart.

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