Chive Mayonnaise

  • 2 egg yolks

  • 1½ tablespoons white vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon salt

  • 1 cup salad oil

  • 2 tablespoons minced fresh chives

In a medium metal mixing bowl or stand mixer, place the 2 eggs, vinegar, mustard and salt. Whip vigorously for 20-30 seconds until the mixture thickens slightly. While continuing to whip, very slowly add the oil in a thin stream. Add chives and mix well. Adjust seasonings and refrigerate immediately until ready to use. Makes 1¼ cups

Herb Crusted Sea Scallops

  • 2 tablespoons stemmed and minced fresh thyme

  • 1/3 cup plain fine breadcrumbs

  • 16 oz. large fresh sea scallops, rinsed and patted dry

  • spray oil

  • salt and freshly ground black pepper, to taste

  • 2-3 tablespoons olive oil

In a wide shallow dish, combine the thyme and breadcrumbs. Lightly coat the scallops with spray oil, then season with salt and pepper. Gently press both sides of the scallops into the herb mixture.

Heat a large skillet on medium heat. When hot, add the olive oil, then the scallops. Cook approximately 1-1 ½ minutes, or until crust is a rich golden brown. Turn scallops over and continue cooking another 1-1/2 minutes. If the skillet begins to dry during the cooking process, add more olive oil. Transfer to a serving platter and serve immediately topped with Chive Mayonnaise. Serves 4