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Seared Scallops with Orzo and Ramp Puree


For the Scallops

Place 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 scallops for this dish were cooked using a cast iron skillet.

For the Ramp Puree

Cut 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. Set aside.

For the Orzo

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.

Wine Notes:

This dish can take either a rose or white. We suggest a Rose from Provence.


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