Cooking Steps

1. In a sauté pan heat 2 tablespoons of the olive oil over medium-high heat. Season scallops to taste with salt and pepper. Sear scallops on both sides in hot pan; remove from pan. Set aside and keep warm.
2. For ragoût, in the same pan sauté shallot in the remaining 1 tablespoon olive oil until golden brown. Add garlic and sauté until slightly brown. Add tomatoes, white wine, honey, and thyme; mix well. Cook for 5 minutes, stirring occasionally.
3. Return scallops to pan and heat through. Arrange scallops around the outside of the serving plate. Spoon caramelized shallots on top of each scallop. Spoon ragût around the scallops. Garnish with frisée and a drizzle of the chive oil around the outside of the scallops. Garnish with chive sprigs.
4. Caramelized Shallots In a sauté pan heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add 6 to 8 sliced shallots sauté until brown. Add 1 tablespoon packed brown sugar and stir until melted.
5. Add 2 tablespoons red wine, 2 tablespoons balsamic vinegar, 1 teaspoon chopped fresh thyme, and salt and black pepper to taste.
6. Simmer for 3 to 5 minutes until liquid is nearly absorbed. Set aside.
7. Chive Oil Remove a few sprigs of chives from a bunch of chives for garnish. Chop the remainder of the bunch and place in a food processor. Pulse chives until very finely chopped (nearly liquid).
8. Pour in 1/2 cup olive oil and let set for 20 minutes. Strain oil through cheesecloth. Set aside until ready to use.
9. Drizzle oil with a spoon or dispense from a small squeeze bottle.