Seared Scallops With Grilled Ramps And Chimichurri
Seared Scallops With Grilled Ramps And Chimichurri
For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops.
Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves.
Click here to see In Season: Ramps.
Servings
6
Ingredients
- 1/2 bunch cilantro leaves
- 1 bunch italian flat-leaf parsley leaves
- 2 tablespoon water
- 1/4 cup capers
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 teaspoon lime juice
- 6 scallops, halved horizontally
- 1 tablespoon canola oil
- 24 -30 ramps, trimmed
- extra-virgin olive oil, to taste
- salt and pepper, to taste
Directions
- Combine the cilantro and parsley with the water, capers, salt, and pepper in a blender and blend until smooth. With the blender running, slowly drizzle in the olive oil until the mixture is thick.
- Turn off the blender, add the lime juice, and combine on low speed until incorporated.
- Season the scallops with salt and pepper, to taste. Heat a nonstick pan over high heat until smoking, then add the canola oil. If desired, skewer each half of the scallop with 2 skewers.
- Sear until golden brown, about 30 seconds, then flip. Remove the pan from the heat and leave the scallops in the pan for 15 more seconds.
- Preheat a grill or cast-iron grill pan on high heat. Drizzle the ramps with olive oil and season with salt and pepper, to taste. Grill until just wilted, about 30 seconds on each side.
- Set out 6 plates. Drizzle 2 tablespoons of the chimichurri sauce on each plate, place 2 scallop halves on each plate and top with the grilled ramps.