Recipe heavily adapted from Bon Appetit, these seared scallops are buttery and rich with a light compliment of chive oil. Perfect for any date night meal.
The chive oil can be made ahead (which I highly recommend). Place all ingredients in a food processor and puree till fully blended. Set aside at room temperature.
Prepare the scallops by patting with a paper towel, lightly salting one side, and placing them between 2 paper towels. Lightly press down on the paper towels. Allow to sit for 10 minutes. Dry off any excess moisture
Meanwhile heat ghee in a large skillet (I like a non stick here) on medium high heat. You want the pan to be very hot so you'll get a nice sear right away. It's also good to space them out so they each have their own space, even if it means doing in batches. If placed too close, they will steam instead of sear. Add the scallops and leave them for 1 1/2-2 minutes. Check one to see if a nice crust has formed. If so, turn and leave them for about 60-90 seconds more. *a splatter screen is wonderful in this step*
Remove scallops from pan and if you're cooking a second batch, cover with tin foil.