Seared Scallops with chive oil

Seared Scallops with Chive Oil

From N7 Restaurant, New Orleans via Bon Appétit magazine


4 Servings

Chive Oil

  • 2 garlic cloves, peeled
  • 2 tablespoons chopped chives, plus more for serving
  • 1 teaspoon flaky sea salt or kosher salt
  • ½ cup olive oil


  • 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 2 teaspoons kosher salt, plus more
  • ½ cup heavy cream, warmed
  • 3 tablespoons unsalted butter, room temperature
  • Freshly ground black pepper

Scallops and Assembly

  • 16 large sea scallops, side muscle removed
  • Kosher salt
  • 2 tablespoons vegetable oil
  • Finely grated Gruyère (for serving)


Chive Oil

Purée garlic, chives, salt, and oil in a blender until smooth.

Do Ahead: Chive oil can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.


Place potatoes in a medium pot and pour in cold water to cover by 1". Add 2 tsp. salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but still hold their shape, 15–20 minutes (boiling will cause potatoes to become waterlogged). Drain and pass hot potatoes through a ricer (or use a masher) into a large bowl (do this right away; cold potatoes will become gummy when mashed). Add cream and butter to potatoes and stir vigorously with a wooden spoon until combined and mixture is smooth; season with salt and pepper.

Scallops and assembly

Pat scallops dry with paper towels; season both sides with kosher salt. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over high. Cook half of scallops, undisturbed, until deep golden and caramelized, about 3 minutes. Turn and cook until barely golden on second side and just cooked through, about 2 minutes. Repeat process with remaining 1 Tbsp. oil and remaining scallops.

Top mashed potatoes with Gruyère and drizzle scallops with chive oil.