OK, got a big mess of garlic scapes here. Now what the heck do I do with them?
Not sure if I replied in either of those topics, but I prefer to use them raw in dressings - like for tortellini or pasta salad, or or sub sammich dressing. Olive oil, raw scapes, little vinegar, lemon juice, random spices (but fresh basil,) blender - done.
I've been playing with them myself this summer. They seem to be a lot more prevalent at local markets. Frankly, I think I enjoyed them most cut into 1 1/2 inch pieces and merely sauteed in olive oil (butter would work fine too) until softened yet retaining some bite. Seasoned only with salt and pepper. I served them as a side, as if they were green beans, with a grill roasted pork roast, some crusty bread, and some of the first tomatoes of the season. I guess I'm just a simple man.
Remove the bud ends - they're tough. Cut into 1-inch pieces and add to a stir fry or any sauteed vegetable mixture. I recently made some pasta with Swiss chard, scapes, onions and cherry tomatoes which was delicious. Last year I made a whole bunch of scape butter (just blend raw, cleaned scapes with butter) that I froze in long rolls. A pat of this on a grilled steak is excellent and it makes a fantastic garlic bread. I'm personally not a fan of scape pesto but lots of people really like it.
I used them in pesto, just used my regular recipe with basil and pine nuts and did a straight substitution for the garlic, though I used purple basil for another twist. lol Purple pesto. :)
Pasta aglia e olio with scapes. I slow-simmered them in olive oil to soften them and get a lot of the flavor, then added the pasta and some pasta water. My kids totally devoured this one. A few of the scapes got a bit crispy, and my youngest saved them for last and then gobbled them up.
I also substituted them for garlic in a Swiss chard tart.