Some ingredients are prized above all others. Like white truffles in the fall, and black truffles in the summer. Of course, caviar too, it is all year round. And ramps. Yes, ramps. They are like gold to a chef. But what are good ramps recipes, to take advantage of these coveted gems? Well, we have a favorite seared sea scallop ramps recipe, that will make you look like a Michelin-starred chef. These beauties are only available though in early spring and once you go ramp, you never go back.
Scallops with Ramps
Ramps season is short– just a few weeks– so you’ll have to act fast. But the ramps recipes you can make in that glorious period from late April to early June are more than worth it. Ramps have a garlicky flavor which chills out a bit after you cook them. They’re also green and onion-esque in that you can use the whole thing, from top to bulb, in your cooking. Our favorite way to enjoy this springtime delicacy is with a ridiculously easy ramps recipe. Just sear some scallops for a few minutes in a ripping hot pan, and top them with a bright, scampi-inspired ramp sauce. Here are all the details to what will be your go-to ramps recipe of the season.
2 tbsp canola oil
1 pound sea scallops
2 shallots, minced
2 red Fresno chilis, sliced
6 cloves garlic, minced
3 cups white wine
½ stick, plus 2 tbsp salted butter
1 small bunch of ramps
1 lemon, juiced
Salt and freshly ground black pepper, to taste
The key to this ramps recipe is to begin by thoroughly drying your scallops. If they retain any excess moisture, you won’t get that beautiful sear on the scallop when you cook. Sandwich the scallops between a few paper towels, and pat them until completely dry. Season generously with salt and pepper. We suggest popping the scallops in the refrigerator for up to 4-5 hours before you cook them up.
To prepare the ramps, thoroughly wash them and trim off the roots. Cut the stems from the leaves, and mince the stems. Set the leaves aside, and keep them whole.
The ramps recipe for the sauce is simple. First add 2 tbsp of butter to your skillet over medium heat. Once melted, toss in the shallots, garlic, Fresno peppers, and minced ramp stems. Sauté, stirring often, for about 4 minutes, or until softened and fragrant. Next, pour in the white wine and lemon juice. Bring the mixture to a boil, using a wooden spoon to scrape up any browned bits of flavor on the bottom of the pan. Reduce the heat to a low boil for about 7 minutes, or until the sauce has reduced slightly. Once reduced, stir in the butter, one small cube at a time. Let the butter melt and the sauce thicken before adding in the rest of your ramps. Taste and season per your preference, then toss in your blender to create a pesto-type sauce.
To Sear the Scallops
Add your oil to a large skillet over medium-high heat. Once very hot, add the scallops in an even layer. Cook them without moving until well-seared, about 2 minutes. Flip them and cook the other side for an additional minute, or until just cooked through. Transfer to a plate and set aside.
To finish, plate the scallops with a spoonful of the ramp sauce overtop. Serve with warm, crusty bread, and enjoy.
Spring’s Most Fleeting and Delicious Vegetable