Step 1

Remove and discard the small side muscle from the scallops. Then rinse the scallops briefly under cold water and pat them dry with a paper towel. Season with salt and black pepper.

Step 2

Heat a medium skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and let it get hot. Then add the scallops and let them cook undisturbed for 2-3 minutes, or until they are well browned on the first side and release easily from the skillet. Flip them over and cook them on the second side for about 2 minutes. Remove the scallops from the skillet and place them on a clean plate. Cover loosely with aluminum foil and set aside.

Step 3

Turn the heat down to low-medium and add the remaining 1/2 tablespoon of vegetable oil and the minced shallots. Cook the shallots, stirring occasionally, for 1-2 minutes. Add the white wine and cook for 1-2 minutes more, scraping up any browned bits from the surface of the skillet with a wooden spoon.

Step 4

Add 1 tablespoon of the chives along with the butter and mustard. Stir until everything is well incorporated and the sauce is smooth. Remove the skillet from the heat and add back the scallops, turning to coat them in the sauce.

Step 5

Transfer the scallops and sauce to serving dishes. Top with the remaining chives. Enjoy immediately.