Surf & Turf with Ramps
Yield
Serves 2
RECIPE Ingredients
- 20 Wild Ramps, cleaned well, bulb ends trimmed
- Lobster Gram Jumbo Sea Scallops, thawed/li>
- 1 tablespoon neutral oil
- 2 Angus Beef Ribeye Steaks
For the Ramp Butter
- 8 tablespoons unsalted butter, softened
- ¼ cup finely chopped Wild Ramps leaves (save stems for sauce)
- Zest of 1 lemon (reserve rest of lemon for serving)
- Kosher salt & freshly ground pepper, to taste
For the Sauce
- 8 tablespoons unsalted butter, cut into cubes, chilled
- 3 tablespoons finely chopped Wild Ramp stems
- ¼ cup dry white wine
- Kosher salt, to taste
Out of Stock
Price
$34.99
- Wild, foraged ramps, Allium tricoccum
- Seasonally available
- Product of North America
- 1 pound bunch
- Keep refrigerated
- For best taste, store in the refrigerator and use within 3-5 days of receipt
Price
$104.99
- North Atlantic Jumbo Sea Scallops Flash Frozen for Freshness
- Ready to Thaw, Prepare & Serve, 10-20 per pound
- Can be shipped via 2-day or overnight air
Price
$49.99
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised entirely on pasture
- 100% vegetarian diet, with annual and perennial grasses and feed
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Born, raised, and harvested in the U.S.
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Recipe notes
Make this easy recipe when ramps are in season. It’s the perfect springtime celebration on a plate with garlicky ramp butter, a well-seared ribeye, and scallops wrapped in delicately blanched ramp leaves. This dish sings with harmonious flavors and is a wonderful choice for special dinners in spring.
RECIPE Preparation
- Soak and rinse ramps well, being sure to remove any dirt that may be trapped in the leaves. Drain well. Trim off the roots and any loose membrane around the bulb, then discard.
- Make the ramp butter: In a small bowl, stir together butter, chopped ramp leaves, lemon zest, salt, and pepper until evenly mixed. Place mixture in a large piece of cling film or parchment and roll into a log shape, twisting and securing the ends. Chill until ready to use.
- Cut the stems off the remaining ramps, finely chop, and set aside. Prepare a paper towel-lined sheet pan and bring a small pot of water to a boil. Blanch the ramp leaves for about 1 minute, then lay them out on the prepared sheet pan to dry. Pat the scallops dry and wrap each with 2 blanched ramp leaves, overlapping the ends. Place scallops on the sheet pan and refrigerate until needed.
- Preheat a cast-iron pan over medium-high heat. Season steaks with salt and pepper. When the pan is lightly smoking, add neutral oil. Sear steaks on the first side for about 3-4 minutes, then turn. Add reserved chopped ramp stems and about 3 tablespoons of ramp butter. Continue to cook until steaks reach desired temperature, about 3-4 minutes for medium-rare, continuously basting with the ramp butter. Remove steaks to a cutting board to rest, top with more ramp butter, and tent loosely with foil.
- Make the sauce: Add about a tablespoon of butter to a saucepan over medium heat. Add reserved ramp stems and sauté until softened, about 3 minutes. Add wine and bring to a simmer. Slowly add chilled butter, whisking, until the sauce is emulsified and thickened to your liking. Be careful not to let the sauce come back up to a boil after you’ve added butter, or it will break. Season to taste and keep warm.
- Heat about a tablespoon of neutral oil over medium-high heat. Season scallops with salt and pepper. Sear until nicely browned on both sides and just cooked through, about 90 seconds per side.
- To serve: plate steaks and scallops, spoon sauce over scallops, and add a lemon wedge.
- Notes: Ramp butter will keep for 2 weeks in the refrigerator, or up to 1 year wrapped well and sealed in the freezer.
