Sauteed Skate With Melted Ramp Butter

• Ramp Butter
• 1 pound unsalted butter, room temperature
• 3-4 ounces fresh ramps, root ends removed
• 1 teaspoon Maldon salt
• Sauteed Skate
• flour for dredging
• salt and pepper to taste
• 3 tablespoons olive oil
• 2 0.75lb skate wings (1.5lbs total)

1. Blend ramp butter ingredients together in a food processor and store in an air-tight container to keep in the fridge or freezer. Or roll in plastic wrap into a log shape to easily slice off and use if freezing.
2. Place a large skillet over medium-high heat and pour enough olive oil in the pan so there is a thin coating.
3. Place flour on a dinner plate, and season generously with salt and pepper.
4. When oil shimmers, dredge skate wings lightly in flour on both sides, shaking to remove excess, and add it to pan. You may need to cook the skate in two batches if they don't all fit side by side.
5. Cook until skate is nicely browned on first side, about 5 minutes, then turn. Cook on second side, adjusting heat if necessary so skate does not burn, until it is firm to touch, 3 minutes more or so. Remove from heat and place skate on plates.
6. Dot the top of the skate with pieces of ramp butter and let it melt. Season with salt to taste.

butter, butter, fresh ramps, salt, skate, flour, salt, olive oil, skate

Taken from food52.com/recipes/17113-sauteed-skate-with-melted-ramp-butter (may not work)