Scallops with jus and chive oil

Chive oil

1/2 ounce fresh chives, coarsely chopped

1/4 cup neutral vegetable oil

Pinch salt


1 tablespoon extra-virgin olive oil

1/2 small onion, chopped

1/2 fennel bulb, cored and chopped

1 small celery stalk, chopped

2/3 cup dry white wine

1 cup low sodium chicken broth

2 sprigs fresh thyme

2 tablespoons unsalted butter

Salt and pepper to taste


8-10 ounces large sea scallops

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Pan-roasted scallops with scallop jus and chive oil

We stole a good bit of this from Tom Colicchio’s book Craft of Cooking, but the chive oil addition (along with a few other twists) is ours. It adds brightness and pungency to what is otherwise a mild—though refined—dish.
If your scallops don’t have adductor muscles (that tough little strip of meat on the side of the scallop), you’ll need to sacrifice a scallop to the jus.
For two.

Make the chive oil

Place the chives and oil in a small food processor, blender or chopper. Blend on high speed until completely smooth and bright green. Press through a fine mesh strainer and stir in a pinch of salt. Pour into a squeeze bottle. Keep refrigerated for up to a week.

Make the jus

Heat the olive oil in a small saucepan. Add the onion, fennel and celery, a pinch of salt and few grinds of pepper. Sweat (the vegetables should not brown) until tender, 15 to 20 minutes.

Meanwhile, strip the tough muscles from the sides of the scallops; they will just peel off with a little tug. If your scallops don’t have these, chop one of your scallops into small pieces and use them.

When the vegetables are tender, add the wine, the thyme and the scallop muscles. Turn up the heat to bring the mixture to a strong simmer. Cook until the wine is almost gone, 8 to 10 minutes.

Add the stock and simmer to reduce by half. Strain the sauce and return to the pan. Check for seasoning. Whisk in the butter, a little at a time, and keep warm.

Cook the scallops

Pat the scallops dry with paper towels.

Heat the oil in a skillet over medium-high heat. When the oil is watery and shimmering, add the scallops in a single layer flat-side down, and do not touch for at least two minutes. (If your pan isn’t big enough to cook all the scallops in a single layer without crowding, use two pans or work in batches.)

At two minutes, gently prod a scallop to see if it will release. If it won’t, wait another 30 to 60 seconds. Flip the scallops and add the butter, which will foam. Cook on the second side for one more minute, basting with the butter.


Spoon some jus onto a plate. Place a portion of scallops on the jus. Drizzle the chive oil over and serve immediately.

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