In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1 inch pieces. Reduce the heat to medium low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Season the scallops with salt and pepper. In a saute pan, over medium-high heat, add one tablespoon of the oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. In another saute pan, heat the remaining tablespoon of oil. When the oil is hot, add the corn. Season with salt and pepper. Saute for 3 minutes. Add the crabmeat and mushrooms. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and stir in the chives. To serve, spoon 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives.