Tag Archives: ramps

Scallops and ramps

22 Apr

It’s been a while since we’ve posted anything here. I could blame writer’s block for zapping the ability to communicate. Instead, I’ll blame the wife… with an explanation, of course (so I don’t have to sleep on the couch tonight!) She’s a TV producer and has been on a shoot the past couple of weeks that has kept her working for up to 18 hours a day, leaving me alone for dinners. Since I tend to order in more and cook less when I’m forced into the bachelor lifestyle, opportunities to post our culinary adventures will naturally drop.

Fortunately, the crazy shoot is now done and we’re back to a normal-ish schedule. To celebrate this and, more importantly, mark our six-month wedding anniversary, I decided a good meal was finally in order. Inspiration hit after a trip to St. Lawrence Market. We needed something fresh. Something rejuvenating. Something spring. Seared fennel-dusted scallops on roasted carrot puree with sautéed ramps and baby bok choy.

I’ve seared scallops several times and am finally getting the hang of it, and pureeing veggies is child’s play (Note: don’t let your child play with the blender). But this was my first experience with cooking ramps, also known as wild leeks for their similar flavour to regular leeks (those ramps are a little more reminiscent of garlic and onions). They’re revered by chefs and foodies not only for their taste, but also for their relative scarcity – ramps are one of the first edibles to emerge from the ground in the spring, but have a growing season that can last mere weeks.

Ramps are also, I discovered, a pain in the ass to clean. You have to pull off the roots, soak them in water, remove the papery “skin” that covers each stalk. But once they’re clean, the whole thing – bulb and leaf – is edible and full of amazing flavour. While the whole meal turned out great, we both became devout ramp fans.

Read on for the recipe (serves two).

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