This is a great spring dinner. The puree is a perfect canvas for the scallops, and the ramp butter is a nice flavor and glaze. Be sure the scallops are dry before you sear them to get a nice sear.
Serves 2
Ingredients:
10 sea scallops
1/4 cup dry white wine
1 tbsp butter
1 tbsp olive oil
1 1/2 tbsp ramp butter (recipe here)
salt and pepper
