Parsley, Scapes, and Scallops

What are scapes?  Certainly not something spell-check recognizes.  They are the flower buds and curling stems of the garlic plant, cut to encourage better bulb formation.  Yet they are edible as well, with a milder, spicy flavor.  They are great as a pesto, in hummus, as part of a bean dip, and roasted or sauteed with lemon and olive oil.  Below is the recipe for a light, slightly spicy parsley sauce great with any meat, or on pasta, rice, or potatoes.  Here, I braised local scallops in butter (med-low about 5 minutes per side) and reheated grilled potatoes I sliced up and green beans I had blanched right after picking in the same pan I cooked the scallops in, adding a little more butter and a touch of salt and my favorite white pepper.  Makes about four servings.  The sauce could also be mixed with yogurt or sour cream and used as a dip.  Look for my next scape recipe coming soon: "Scape Goat" (my husband's idea) with a Greek twist, using my "Hot and Spicy" oregano and lemon thyme.  Also some Irish white puddings (ground pork and vegan versions) in the works.

Gluten-Free Option/Vegetarian Option

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Parsley Sauce

Taste of Wales

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1 1/2 tbs. salted butter or margarine

1 1/2 tbs. unbleached flour (use corn starch for gluten-free)

2-4 tbs. garlic scapes, chopped to 1/2” lengths (optional)

1 cup chopped parsley, packed

1/2 cup milk (or vegan substitute)

1/2 cup cream or half-and-half (or vegan substitute)

1/4 tsp. each salt and white pepper

Scapes are the first sproutings of garlic, with curling tendrils and a milder taste.  The sauce is good without them, but don’t pass them up if they’re around, June through July.  You could also substitute diced garlic cloves.  Process scapes and parsley with milk in a food processor until uniform.  In a medium sauce pan, melt butter over medium-low heat.  Whisk in flour, stirring rapidly until thickened to a roux, about one minute.  Slowly pour in cream, stirring frequently.  Cook 5 minutes.  Add parsley/scape mix, salt, and white pepper, stirring well.  Cook another 5 minutes, then remove from heat.  

Serving suggestions:

Sauce for braised scallops, poached white fish, grilled chicken or steak, lamb, pasta, rice, baked or grilled potato, or white pizza.  Dip by itself, or mixed with yogurt or sour cream.