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1
Make the chive oil Fill a medium bowl with ice water.
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2
In a medium saucepan of boiling water, blanch the chives for 10 seconds.
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3
Drain, then transfer to the ice bath to cool.
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4
Drain well.
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5
Squeeze out as much water from the chives as possible and pat dry.
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6
Make the chive oil In a blender, puree the chives with the canola oil until smooth.
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7
Strain the chive oil through a fine sieve into a bowl, pressing on the solids.
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8
Season the chive oil with salt.'
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9
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.
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10
Using a fork, mash the peas until chunky.
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11
Stir in the olive oil, mint, Parmigiano, basil, shallot, lemon juice and garlic.
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12
Fold in the ricotta and season with salt and pepper.
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13
Cook the scallops In a large nonstick skillet, heat 2 tablespoons of the olive oil.
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14
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.
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15
Transfer to a large plate.
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16
Wipe out the skillet and repeat with the remaining olive oil and scallops.
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17
Cook the scallops Spoon the mash onto plates and arrange the scallops around it.
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18
Drizzle with the chive oil and serve with lemon wedges.
