Blend the chives with the neutral oil until smooth, then strain through a fine mesh sieve. Set the chive oil aside.

Warm the seafood broth in a saucepan over low heat. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, then stir in the garlic for one minute.

Add the Arborio rice and stir to coat. Pour in the white wine and cook until mostly absorbed. Begin adding warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more.

After about 12 minutes, stir in the squid ink. Continue adding broth until the rice is creamy and cooked through, about 18 minutes total. Finish with the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper, then cover and rest.

Pat the scallops dry and season with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a skillet over high heat until shimmering. Sear the scallops for 2 minutes per side until golden and just cooked through.

Spoon the risotto into bowls, top with three scallops each, and drizzle with chive oil.