5 ratings

Seared Scallops with Grilled Ramps and Chimichurri


Seared Scallops with Grilled Ramps and Chimichurri

For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops.

Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves.

Click here to see In Season: Ramps.


For the chimichurri

  • 1/2 bunch cilantro leaves
  • 1 bunch Italian flat-leaf parsley leaves
  • 2 Tablespoons water
  • 1/4 Cup capers
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1/4 Cup plus 2 tablespoons extra-virgin olive oil
  • 2 Teaspoons lime juice

For the scallops

  • 6 scallops, halved horizontally
  • 1 Tablespoon canola oil
  • 24 -30 ramps, trimmed
  • Extra-virgin olive oil, to taste
  • Salt and pepper, to taste


For the chimichurri

Combine the cilantro and parsley with the water, capers, salt, and pepper in a blender and blend until smooth. With the blender running, slowly drizzle in the olive oil until the mixture is thick.

Turn off the blender, add the lime juice, and combine on low speed until incorporated.

For the scallops

Season the scallops with salt and pepper, to taste. Heat a nonstick pan over high heat until smoking, then add the canola oil. If desired, skewer each half of the scallop with 2 skewers.

Sear until golden brown, about 30 seconds, then flip. Remove the pan from the heat and leave the scallops in the pan for 15 more seconds.

Preheat a grill or cast-iron grill pan on high heat. Drizzle the ramps with olive oil and season with salt and pepper, to taste. Grill until just wilted, about 30 seconds on each side.

Set out 6 plates. Drizzle 2 tablespoons of the chimichurri sauce on each plate, place 2 scallop halves on each plate and top with the grilled ramps.