Scallops with lemon chive oil is one of those recipes that takes only 10 minutes to cook and are full of lean protein with the glorious taste of the sea. With the freshest ingredients and home cook’s confidence you can make scallops perfectly cooked, just like a four-star restaurant. Add lemon and local chef, Carolyn Hough’s chive oil and you’ll knock it out of the park.
About buying scallops: Fresh scallops should smell like one thing: nothing. All that “nothing” comes at a price for freshness and quality. Find a trusted fishmonger and become best friends. You will get your money’s worth.
About cooking scallops: 1). Before cooking, dry scallops between paper towels to produce a brown and crispy crust 2) during cooking, you’ll know when the scallops are cooked when they release easily from the pan. 3) After cooking, don’t forget the delicious brown bits. Add liquid (in this case lemon juice), using a wooden spoon or a whisk, the bits will come right up making a simple sauce for the scallops.
Chive oil: Vibrant green chive oil adds a bright oniony flavor to just about anything especially as a finisher on scallops. It’s easy to make and the secret is to use neutral oil like grape seed so the chive flavor shines through.
- 2 lbs. large sea scallops
- Salt and pepper
- 4 tablespoons olive oil
- Juice from 1 large lemon (2-3 tablespoons)
- Chive oil for drizzling (recipe below)
- Chopped fresh chives for garnish
- Pat scallops dry and season with salt and pepper.
- In a large skillet, heat 2 tablespoons oil over medium/high heat. Place half of the scallops in the pan and cook 2 minutes on each side until the scallops are brown and crisp. Transfer to a serving platter and repeat with remaining oil and scallops.
- When all of the scallops are cooked and removed from the pan, turn off the heat and add lemon juice. Using a wooden spoon or a whisk, pick up the brown bits left in the pan. Pour over scallops. Drizzle chive oil followed by a sprinkle of chopped fresh chives and more salt and pepper to taste.
- Secrets of a Home Cook likes to serve scallops on a bed of spinach or arugula, but any green will do.
Carolyn’s chive oil: Big handful of chives, 1-cup grape seed oil. Blend in blender until very smooth. Transfer to saucepan and heat in medium high until sizzling. Strain through fine muslin into heatproof glass and let cool. Don't press on solids or it goes cloudy.