We punched up this classic scampi with ramps for an extra garlicky recipe. This shrimp and scallops with ramps is going to be a new springtime favorite.
This shrimp and scallops with ramps recipe is so delicious and easy to prepare and it works so well with crusty bread or served over pasta, such as spaghetti or even orzo.
You can prepare this with with shrimp and scallops or one or the other, scallops and ramps work wonderfully together as do shrimp and ramps, so either combination will work perfectly.
This recipe doesn’t hold back on the garlicky flavors between the ramps and the garlic, so you can reduce it if you don’t want to scare people away with your breath afterward, but honestly, the extra garlic is oh-so-worth it.
The broth for this recipe is very similar to what you might expect in a scampi but we add a little additional stock to thin it out some. You can add anywhere between 1 and 1/2 cups stock to 3 cups stock, depending on how much extra broth you want.
I think you will love this easy, garlicky seafood recipe. It’s so simple to prepare and looks so beautiful once it’s plated it up and will taste delicious with a slice of crusty bread or over cooked pasta. It’s truly a wonderful way to use up my favorite springtime aromatic!
Looking for more ramp recipes? Visit my archives!
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Shrimp and Scallops with Ramps
- 2 tablespoons neutral cooking oil
- 1 pound peeled and deveined shrimp tails on or off depending on preference
- 1 pound sea scallops dry-packed
- 2 shallots
- 1-2 red Fresno chili peppers or crushed red pepper to taste
- 6 cloves garlic
- 3 cups chicken stock or white wine
- ½ stick butter
- 1 small bunch ramps
- 1 lemon
- Salt and pepper to taste
- Pat the shrimp and scallops completely dry. Peel and mince the shallots. Trim and mince the chili peppers. Peel and thinly slice the garlic. Thoroughly wash the ramps and trim off the roots. Cut the stems from the leaves and mince the stems. Set the leaves aside and keep whole. Juice the lemon.
Cook the Shrimp and Scallops:
- Pat the shrimp and scallops dry once more and season all over with salt and pepper. Heat the cooking oil in a wide skillet over medium heat. Once very hot, add the shrimp in an even layer and cook for 2-3 minutes, turning once, or until just pink and slightly undercooked. Transfer to a plate.
- Add more oil, if needed. Once hot, add the scallops and cook without moving until well-seared, about 1-2 minutes. Flip and cook an additional minute or until the scallops are just cooked through. Transfer to the plate with the shrimp.
Prepare the Rest of the Scampi:
- Add the shallots, garlic, red Fresno peppers, and minced ramp stems to the skillet over medium heat. Cook, stirring often, for 2-3 minutes or until the shallots begin to soften. Be careful not to burn the garlic.
- Pour the chicken stock and lemon juice into the pan and bring to a boil, scraping up any browned bits stuck to the bottom. Reduce heat to a low boil for 5-7 minutes or until reduced slightly. Stir in the butter. Once the butter has melted and the sauce has thickened slightly, add the ramps. Taste and season to your preferences.
Finish the Shrimp and Scallop Scampi:
- Stir the shrimp and scallops into the sauce and toss to coat. Cook for 1-2 minutes to warm the seafood. Turn off the heat and serve immediately.
- Toss the scampi with pasta or serve in shallow bowls with warm, crusty bread. Enjoy!