As hipsters trample over each other to snatch the first overpriced signs of spring--ramps, really?--you'd be better off sauntering to a farm stand that features sorrel, a tart lemony green, and a superb companion for fish and shellfish, particularly the richer ones. (Speaking of richer... with scallops at $25 per pound, a sprightly sorrel sauce can be a good helpmeet in stretching those expensive nubbins a little further.)
I started the sauce by scorching two lovely fat chopped shallots to death, as, at the time, I was busy pulling the veins out of the sorrel leaves. (Rinse the leaves, Lightly pat dry. Fold the leaf in half, lengthwise, then pull the vein out. Annoying, I know, but it must be done. Now is the time to saute the shallots. Some butter, some neutral oil, add the shallots, and cook, stirring from time to time, until soft. Throw in the sorrel, then wonder where it went. Add some heavy cream, and give it another stir. Whiz in a food processor, or with a blending stick, until smooth, with flecks of green. Adjust for seasoning. This keeps without separating but it is, after all, dairy, so use within a day or two.
*Please note that sorrel rhymes with quarrel, not with the surname of acclaimed television writer, Buddy Sorrell.