Sauteed Scallops and Ramps

Yay Spring!

I ordered ramps (spring onions) and Nantucket bay scallops from Fresh Direct and sauteed them in a little butter and olive oil, with salt, of course. They were delicious. I sauteed the ramps first in olive oil and butter (seasoned with salt and pepper too) and then removed them from the french oven and then sauteed the scallops. All you have to do to clean the scallops is remove the little white muscle and then rinse and pat dry. Season with salt, and then saute in olive oil and unsalted butter. They were so delicious! The onions were mild and the leaves were so good, and the scallops were buttery and delicious.

Next time I’ll take photos. I just didn’t want to wait and let them get cold before we ate.

Ramps before and after cooking (looked just like this but photos are not mine)

ramps

Ramps before

sauteed-ramps-from-killa-cam

Nantucket Bay Scallops before and after cooking (looked just like this but photos are not mine):

nantucket_scallops_lg

    NB scallops before

scallopsfroufrou

NB scallops after (yes, they were this tiny!)– mine weren’t frou frou like this… but this is pretty!

 

 

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