To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary
Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Callahan Catering