Chardonnay Cream Sauce
In a saucepan over medium heat, melt the butter. Add the shallots and sauté until soft, 3 to 4 minutes. Add the wine and, bring to a simmer, and reduce for about 10 minutes. Stir in the heavy cream and the thyme. Reduce the sauce, stirring occasionally, until thick and creamy, another 8 to 10  minutes. Place a fine-meshed strainer over another small saucepan and strain the sauce into it, pressing the solids with a spoon to extract all the liquid. Discard the solids. Season the sauce to taste with alt and pepper. Cover and keep warm.

Sautéed Sea Scallops
With a small, sharp knife, trim off and discard the touch strip of muscle at the side of each scallop. Pat the scallops thoroughly dry with paper towels. Season lightly on both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Working in batches if necessary to avoid overcrowding the skillet, place scallops in the skillet flat side down. Cook undisturbed until the undersides are nicely browned, about 3 minutes. With tongs, turn over the scallops and cook another 2 minutes. Transfer to a warmed plate.

Meanwhile, gently reheat the sauce.

To serve, spoon a pool of sauce on each heated serving plate. Arrange 4 scallops on top of the sauce on each plate. Garnish with chives.