Seared Scallops with Chive Oil

Ingredients

• 2 garlic cloves, peeled
• 2 tablespoons chopped chives, plus more for serving
• 1 teaspoon flaky sea salt or kosher salt
• ½ cup olive oil
• 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 2 teaspoons kosher salt, plus more
• ½ cup heavy cream, warmed
• 3 tablespoons unsalted butter, room temperature
• Freshly ground black pepper
• 16 large sea scallops, side muscle removed
• Kosher salt
• 2 tablespoons vegetable oil
• Finely grated Gruyère (for serving)

Steps

1. Purée garlic, chives, salt, and oil in a blender until smooth.
2. Do Ahead: Chive oil can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
3. Place potatoes in a medium pot and pour in cold water to cover by 1". Add 2 tsp. salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but still hold their shape, 15–20 minutes (boiling will cause potatoes to become waterlogged). Drain and pass hot potatoes through a ricer (or use a masher) into a large bowl (do this right away; cold potatoes will become gummy when mashed). Add cream and butter to potatoes and stir vigorously with a wooden spoon until combined and mixture is smooth; season with salt and pepper.
4. Pat scallops dry with paper towels; season both sides with kosher salt. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over high. Cook half of scallops, undisturbed, until deep golden and caramelized, about 3 minutes. Turn and cook until barely golden on second side and just cooked through, about 2 minutes. Repeat process with remaining 1 Tbsp. oil and remaining scallops.
5. Top mashed potatoes with Gruyère and drizzle scallops with chive oil.