I have never fully understood the appeal of a bacon-wrapped scallop. Though I love both of these treasures, meaty, cured bacon is simply too aggressive for the delicate, sweet scallop. It’s self-defeating lily gilding, and I don’t like it. Plus, unless you pre-cook it, the bacon doesn’t have enough time to crisp up properly.
But a seared scallop wrapped in a ramp leaf (which is basically rollable garlic)? That, my friends, is the kind of bougie decadence this rampscallion can get behind.