some canola or grape seed oil in a hot pan.
Season the scallops and add them to the pan
for 2-3 minutes on a medium flame until the
scallops are browned. Turn the scallops over
and turn off the flame. Let the scallops sit
for another 30 seconds to cook through and then
remove them from the pan to a warm platter.
the Ramp Puree
and clean the tops of the ramps. Slice into
1 inch pieces and par boil for 2-3 minutes in
salted water till bright green. Refresh in cold
water. Puree with a very small amount of water
or chicken stock and send through a course sieve.
Cook the orzo for half the time as instructed
on the box. Drain and reserve. Clean and dice
the ramp bottoms and sweat in a small amount
of butter or olive oil. Add the orzo back and
cover with chicken stock and a tablespoon of
tomato paste. Continue to cook uncovered, letting
the liquid evaporate. When slightly aldente
add a tablespoon of creme fraiche and 1 T of
grated parmesean cheese.
Place some orzo on each plate.Garnish
with seasonal leaves (pea shoots or russian
kale and flowers as shown above). Top with scallops
and ladle the ramp puree around the orzo.
This dish can take either a rose
or white. We suggest a Rose from Provence.