Remove the scallops to prepare the sauce. Reduce the heat to medium whisking in the champagne until it reduces. Whisk in the reserved shallot sauce and add the scallops. Add a squeeze of lemon juice, to taste. Top with diced chives and serve immediately.
Serve on a bed of black rice or root vegetable puree.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/karens-champagne-shallot-scallops/