Recipes Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil Be the first to rate & review! There are just three simple parts to this elegant dish from star chef Emeril Lagasse. The ricotta and pea mash and the emerald-green chive oil can be made well in advance, so the only last-minute task is cooking the scallops. Slideshow: More Scallop Recipes By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients CHIVE OIL 2 cups chopped chives (4 ounces) 1/2 cup canola oil Kosher salt RICOTTA AND SPRING PEA MASH 1 1/2 cups baby peas 3 tablespoons extra-virgin olive oil 3 tablespoons finely chopped fresh mint 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped basil 1 tablespoon minced shallot 1 tablespoon fresh lemon juice 1 teaspoon minced garlic 1 cup fresh ricotta cheese Kosher salt Pepper SCALLOPS 1/4 cup extra-virgin olive oil 12 extra-large sea scallops (about 2 pounds) Kosher salt Pepper Lemon wedges, for serving Directions Make the chive oil 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.' Make the mash 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. Cook the scallops 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. Rate it Print