Seared Sea Scallops Recipe with Ricotta and Spring Pea Mash and Chive Oil

There are simply three easy components to this elegant dish from star chef Emeril Lagasse. The ricotta and pea mash and the emerald inexperienced chive oil may be made effectively upfront, so the one last-minute process is cooking the scallops. 

Are chives the identical factor as inexperienced onions?

Chives and inexperienced onions, or scallions, are each members of the allium household with a comparatively delicate onion taste, however they aren’t fully the identical factor. Chives are a grass-like herb that is snipped simply above the soil; they’re sometimes finely chopped and used primarily as a garnish or in recipes the place they’re solely simply briefly cooked. Scallions, that are harvested with their bulbous finish intact, have a extra pronounced onion taste and are higher suited to cooked functions, although they definitely may be served uncooked as effectively. Chives and the tender inexperienced portion of scallions can typically be used interchangeably.

What’s the distinction between scallops and sea scallops?

Scallops are bivalve mollusks that stay in saltwater; bay scallops are from the shallow waters of Atlantic estuaries, whereas sea scallops are from the deep, chilly waters of the ocean. Habitats apart, the important thing distinction between bay and sea scallops is their dimension — sea scallops are as much as thrice as massive as tiny bay scallops. As such, the flesh of bay scallops is considered sweeter and extra tender than the saltier, thicker sea scallops.

Notice from the Meals & Wine Check Kitchen

Emeril makes use of canola oil to make his vibrant chive oil, however you may swap in one other impartial oil and even olive oil if you want.