Scallops with Ramps and Caviar

Every so often you eat something so special that you’re rendered speechless. And those who know me know it takes A LOT to shut me up. 

What’s more is this dish didn’t come from a high-dollar restaurant; it was made at home by my boyfriend in 10 minutes and with only three ingredients: sea scallops, ramps, and caviar. Each ingredient is delicious on its own, but together they enhanced each other resulting in something perfect.

My boyfriend seared the scallops, intensifying their naturally sweet flavor. He then delicately wrapped each one with the green of a ramp, a variety of uncultivated green onion that is foraged in the mountains. They add a complex garlic dimension that tastes like the essence of spring: fresh, green, and wild. Ramps are uniquely delicious and extremely seasonal since they are only available from late April to early June.  

A dollop of briny capelin caviar was the last ingredient to a perfect trifecta. The caviar intensified the scallop’s sweetness just like a good finishing salt. It added pops of richness and a faint flavor of the ocean.

This dish is elegant enough for any dinner party and simple enough for a weeknight dinner at home. Make this dish while ramps are still in season. You still have a few weeks left :-).               

Scallops with Ramps and Caviar

3 scallops per serving - makes 2 servings


  • 6 sea scallops
  • 6 ramps (purchased at Whole Foods)
  • 3 teaspoons capelin caviar  (I bought my caviar on Amazon for $7)
  • 1/2 teaspoon salt 
  • 1 tablespoon vegetable oil

Heat vegetable oil in a skillet over medium high heat. Sprinkle salt on each side of the scallops. Once the oil is hot, add scallops to the pan. Cook scallops for 2 minutes on each side.

Cut off the white/purple end of the ramps (save for another purpose). Cut the green ramp leafs in half length-wise. Wrap each scallop with the two halves of the ramp, crisscrossing them at the top of the scallop. 

Top each scallop with a ½ teaspoon of caviar. Enjoy