• 2 lbs fresh ramps
• 3 sprigs lemon thyme, chopped well
• 2 tbsp white truffle oil
• 1 tsp lemon juice
• ½ cup heavy cream
• ¼ cup chicken stock
• 1 bay leaf
• Salt and pepper to taste
• ½ cup extra virgin olive oil
• ½ cup tangerine, blood orange, lime and lemon juices. In order from first to last
• 2 tbsp fine chopped parsley
• 2 tbsp kosher Salt
• ½ tsp back pepper
• 1 tbsp chopped tarragon
• 1 tbsp dijon mustard
• 12 huge scallops
• Salt and pepper to taste, a great cast iron pan and some oil to sear in

For the Ramps:

In a stainless steel sauce pot, simmer the cream, lemon juice, chicken stock and bay for 3 minutes on medium heat. Add the ramps, whole, and simmer for 5 minutes stirring constantly, simmer for 2 minutes after adding the lemon thyme and seasoning to taste. Reserve for the completed dish. Warm.

For the Vinaigrette:

Whisk together to taste.

For the Scallops:

Pour oil in pan and season the scallops well with salt and pepper.  Place the pan on high heat until the oil starts to smoke, add the scallops, turn down to low.

Place the scallops atop the ramps, dress with the  vinaigrette, on the outside of the dish, and finish with shaved Oregon truffles sporadically, placed.