Sauteed Scallops with Truffle Butter

6 oz scallops - sea, dry, 10/20
1 Tbsp oil - olive
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1 tsp shallot - chopped
0.25 clove garlic - chopped
1 Tbsp butter
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2 Tbsp wine - white
parsley
truffle butter
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julienne leek - blanched

=Saute scallops in oil until both sides are golden. add shallot, garlic & butter, lower heat & saute until the shallots are golden. Plate in a ring of julienne leek Add white wine, parsley and truffle butter to pan, tossing off heat to just melt butter, pour over scallops.