Whole Broiled Scallops w/ Fresh Ramp Salad
Serves 4
Ingredients
For Scallops
- 4 whole, live sea scallops, cleaned*
- 2 tbsp green olive purée (whole green olives, pulsed in food processor, or jarred)
- sea salt
- pinch of ground fennel seed
- 2 tsp chopped herbs (marjoram, parsley & tarragon suggested)
- 1 tbsp olive oil
- juice of 1 lemon
- 8 ramp (wild leek) stalks, chopped
- ground white pepper
For Ramp Salad
- ramp leaves
- lemon juice
- olive oil
- lemon zest
For Plating
- cleaned, whole ramps
How-to
Clean, Season & Broil
- Preheat oven to broil
- *Clean whole scallops — watch Chuck demonstrate here
- Smear the olive purée around the adductor muscle on the shell
- Season with sea salt (sparingly), ground fennel seed and chopped, mixed herbs
- Drizzle with lemon juice and olive oil. Sprinkle with chopped ramp stems & season with ground white pepper
- Place in oven to broil, about 5 minutes (until scallops are medium-rare)
Make Fresh Ramp Salad & Plate
- Toss ramp leaves in lemon juice and olive oil
- On the serving platter, criss-cross whole ramps. Place scallops on top, and mound fresh ramp salad. Garnish with lemon zest and serve immediately