Scallops on the Half-Shell with Chive Oil

This simple preparation lets the sweet freshness of Vertical Bay Scallops shine. For best results, make the chive oil a few hours to a day in advance. Serves 4.

Prep Time: 10 mins | Cook Time : 10 mins

  • Ingredients

    1 bunch of fresh chives
    ½ tsp salt
    1/2 cup of extra virgin olive oil
    Flaky sea salt
    6 Lemon wedges
    2 scallops per person

  • Instructions

    1. To make the chive oil: rinse the chives well and chop into 2-inch pieces. Bring a small pot of water to boil and add salt. While the water is boiling, fill a small bowl with ice and water. Add chives to boiling water and cook for 10 seconds, drain in a colander, and plunge into the ice water bath. Remove chives, squeezing out excess water, then pat dry with paper towels. In a high-speed blender, add your chives and olive oil. Blend on high until chives are fully incorporated within the oil. Allow to sit at room temperature for an hour then strain through a very fine mesh sieve into a bowl. Store in a sealed glass container for up to 1 week in the refrigerator.
    2. When ready to serve, place each scallop on the half shell, drizzle with ½ tsp of chive oil, add a small bunch of microgreens, one tiny wedge of lemon, and a few flakes of sea salt. Enjoy immediately.