How to Make It
Fill a medium bowl with ice water. In
a medium saucepan of boiling water, blanch the chives for
10 seconds. Drain, then transfer to the ice bath to cool. Drain well. Squeeze out as much water from the chives as possible and pat dry.
In a blender, puree the chives with the canola oil until smooth. Strain the chive oil through a fine sieve into a bowl, pressing on the solids. Season the chive oil with salt.'
In a medium saucepan of salted boiling water, cook the peas just until tender, 2 to 3 minutes; drain well and pat dry. Using a fork, mash the peas until chunky. Stir in the olive oil, mint, Parmigiano, basil, shallot, lemon juice and garlic. Fold in the ricotta and season with salt and pepper.
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the scallops with salt and pepper, add 6 to the skillet and cook over moderate heat, turning once, until golden and just opaque throughout, about 5 minutes per side. Transfer to a large plate. Wipe out the skillet and repeat with the remaining olive oil and scallops.
Spoon the mash onto plates and arrange the scallops around it. Drizzle with the chive oil and serve with lemon wedges.