For Scallops

• 4 whole, live sea scallops, cleaned*
• 2 tbsp green olive purée (whole green olives, pulsed in food processor, or jarred)
• sea salt
• pinch of ground fennel seed
• 2 tsp chopped herbs (marjoram, parsley & tarragon suggested)
• 1 tbsp olive oil
• juice of 1 lemon
• 8 ramp (wild leek) stalks, chopped
• ground white pepper

For Ramp Salad

• ramp leaves
• lemon juice
• olive oil
• lemon zest

For Plating

• cleaned, whole ramps

Clean, Season & Broil

1. Preheat oven to broil
2. *Clean whole scallops — watch Chuck demonstrate here
3. Smear the olive purée around the adductor muscle on the shell
4. Season with sea salt (sparingly), ground fennel seed and chopped, mixed herbs
5. Drizzle with lemon juice and olive oil. Sprinkle with chopped ramp stems & season with ground white pepper
6. Place in oven to broil, about 5 minutes (until scallops are medium-rare)

Make Fresh Ramp Salad & Plate

1. Toss ramp leaves in lemon juice and olive oil
2. On the serving platter, criss-cross whole ramps. Place scallops on top, and mound fresh ramp salad. Garnish with lemon zest and serve immediately