"And the flower bud?" he said, pointing to the whitish bulge just before scape tapers off, "Crack that open and sprinkle the seeds on a salad. You'll like it!"
Now, I've added scapes to stir fries, mashed them into pestos and dips, and even nibbled them raw, but I have never heard of doing anything special with that seed bud. My mom dutifully cracked a few open while she was cooking and said they taste exactly how you'd imagine: like mild, garlicky seeds.
Whisked into a vinaigrette or sprinkled directly over the salad, these add just a touch of garlicky flavor. I also like the idea of adding them to an olive oil dip for bread or dropping them onto a freshly grilled fish filet or sizzling steak.
Scape season is long past where I live, but you can bet I'll be saving this idea all year until they're back!
Have you ever done this with scapes?