ScAl-up or Scahl-up?

The pronunciation is determined by region, the size is different between bay and sea, but, either way, they are delicious. Monday night I made local scallops. They were simply prepared - seared in butter - but they were sweet and succulent. To go along with them, I made Ramp and Asparagus Orzo, Blistered Tomatoes (again), and Grilled Baby Artichokes with Aioli. It was another one of those spring meals, full of color and flavor.

Herbed Seared Scallops: Yields 4 Servings
3 Tbsp butter
1 tsp olive oil
16 scallops
salt and pepper, to taste
1/4 cup wine
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary

Heat butter and oil in a large non-stick skillet over medium heat. Pat scallops dry and sprinkle both sides with salt and pepper. Add scallops to pan and cook until golden on both sides, about 2 minutes per side. You can increase the heat to medium-high, just be careful not to overcook the scallops. When the scallops are done, remove to a plate and cover. Add wine to pan, bring to a boil, and cook until liquid has reduced by at least 1/3. Stir in herbs and serve with scallops.


Ramp and Asparagus Orzo: Yields 4 Servings
1 cup uncooked orzo
2 Tbsp olive oil
5 ramps, stalks thinly sliced and greens chiffonaded, separated
2 cloves garlic, minced
5 asparagus spears, sliced on an angle 1/2-inch thick, blanched
1/4-1/2 cup grated Parmesan cheese (optional-omit for vegan)
salt and pepper
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tsp lemon juice

1. Cook orzo according to package directions. Reserve 1/4 cup of the cooking water.
2. In a large saute pan, heat olive oil over medium-high heat. Add ramp stalks and garlic and cook until fragrant and translucent. Add asparagus and cook until tender and starting to become golden.
3. Add in orzo, ramp greens, remaining ingredients and 2 Tbsp of the pasta cooking water. Stir to combine. If the pasta looks too dry or if the cheese clumps, add the remaining pasta water.


Grilled Baby Artichokes with Aioli: Yields 4 Servings
1 head garlic
1 egg yolk
1/2 tsp Dijon mustard
1/4-1/2 cup olive oil
salt, to taste
pinch of cayenne
1/2 tsp lemon juice
10 baby artichokes, cleaned, halved, and placed in acidulated water
pepper, to taste

1. Heat oven to 350. Trim top off of garlic head revealing cloves. Wrap in foil and roast for 45 minutes, or until soft and golden. Cool.
2. Squeeze roasted garlic cloves into a small bowl. Add egg yolk and Dijon and mash with a fork until creamy and combined.
3. Slowly drizzle in olive oil, drip by drip, until the mixture thickens and becomes mayo-like. Add salt, cayenne, and lemon juice. Refrigerate until ready to use.
4. Heat grill or grill pan to medium/medium-high. Drain artichokes and toss with 2 Tbsp olive oil, salt and pepper.
5. Place on grill and cook until tender and grill marks have appeared, flipping to cook both sides. Serve with aioli.


This meal was pretty tasty. I plan to make an Indian-inspired spring meal next week utilizing my Rhubarb Cherry Chutney that I prepared the other week. Of course, My Year of Canning will also have to continue next week with some more pickled asparagus and a twist on strawberry jam. Photos and recipes to come! In case I don't get to post before then, Happy Memorial Day! Enjoy your day of grilling and drinking :)