Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil
Get Food & Wine's elegant scallop recipe from star chef Emeril Lagasse. It comes together in just about an hour, though the chive oil and cheesy pea mash can be made in advance, so all that's left to do is pan-sear the scallops when it's time to eat.
- 2 cups chopped chives (4 ounces)
- 1/2 cup canola oil
- Kosher salt
- 1 1/2 cups baby peas
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped fresh mint
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped basil
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 cup fresh ricotta cheese
- Kosher salt
- Pepper
- 1/4 cup extra-virgin olive oil
- 12 extra-large sea scallops (about 2 pounds)
- Kosher salt
- Pepper
- Lemon wedges, for serving