by Bekah Angoff
This recipe is a simple preparation of a not so common ingredient, but lately they can be seen at nearly every farmer’s market. With a little time, garlic scapes can be transformed into a bright and unusual topping to your favorite bivalves. We paired this tangy relish with Hollywood Oysters from Maryland, as the mild and meaty oysters create a perfect base layer for the sweet garlic aromas and crunchy texture of the sauce. Be sure to choose scapes that are bright green and not tough or fibrous.
24 Hollywood Oysters
1 bunch young garlic scapes, ends trimmed
1c. champagne vinegar
1 large shallot, minced
2 large red radishes, minced
2T olive oil
2T chives chopped
salt and pepper
· Wash and dry the garlic scapes well and trim the fibrous ends and coat them with olive oil and a sprinkle of salt. Grill over a medium flame to achieve just a touch of char, but not too much. Remove the scapes from the grill and allow them to cool.
· Slice the cooled scapes and place them in an airtight container along with the vinegar. Allow to sit at room temperature for 72 hours, allowing air to escape every now and then.
· To finish the relish, add on the remaining ingredients and shake well to combine. Serve as little or as much as you like on top of your Hollywoods! The relish can be used right away or refrigerated for up to two weeks.