Garlic scapes are the stem and flower bud of hardneck garlic plants. They grow straight up and out of the garlic bulbs, then coil as they mature. Garlic scapes are best harvested before they start to coil (this is when they are most tender), but more often than not, when I purchase scapes at a farmer’s market they are in their coiled state and still very delicious. Mature scapes (the coiled ones) may just need a little trimming to remove any woody sections at the end opposite of the flower bulb.
Thank you for reading this post, don't forget to subscribe!Garlic scapes very much remind me of asparagus, but with a slight garlic flavor. They are fabulous drizzled in olive oil, sprinkled with coarse salt and grilled until they are tender and sweet. Scapes are delicious on their own, but out of this world when dipped into my Garlic Dipping Sauce.
Here’s how you do it. Wash and pat dry two bunches (15-20) garlic scapes. Place on a sheet pan and drizzle with two teaspoons of olive oil and a pinch of kosher salt. Set aside.
In a small bowl, mix together ⅓ cup of mayonnaise, ⅓ cup of sour cream, one finely minced garlic clove, two tablespoons of buttermilk, a pinch of salt and one tablespoon of minced chives. Stir until smooth, then store in the refrigerator until the scapes are ready to be served.
Heat a grill up to 400-450 deg F., Place the scapes on the grill and cook them for about 10 minutes until tender and slightly charred. Flip them a few times while they grill to prevent burning. Place the scapes on a platter, along with the Garlic Dipping Sauce and enjoy. This appetizer or side dish serves 4.
Note: The entire scape is edible, but I prefer to eat just the stalk and flower bulb. The tip of the scape (beyond the bulb) is often tough or too charred to enjoy.
Grilled Garlic Scapes with Garlic Dipping Sauce
Ingredients
- 2 bunches of garlic scapes (~15 scapes)
- 2 tsp olive oil
- pinch of salt
Garlic Dipping Sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 garlic clove, finely minced
- ¼ tsp salt
- 2 tbsp buttermilk
- 1 tbsp minced chives
Instructions
- Wash and pat dry garlic scapes. Scatter onto a sheet pan and drizzle with olive oil and sprinkle with salt. Set aside.
- Make the Garlic Dipping Sauce, stirring until smooth. Store in the refrigerator until ready to serve the scapes.
- Heat a grill to 400-450° F. Place the scapes on the grill and cook them for about 10 minutes, turning often. Remove from grill when the scapes are tender and slightly charred.
- Place the cooked scapes on a platter and serve with the Garlic Dipping Sauce. This recipe make a nice appetizer or side dish for 4.
