I think you're sauceome.

So here’s what I ended up doing with my garlic scapes; I roasted them, and put them on top of a salad with avocado and seared bay scallops. I feel compelled to note that I managed to sear an entire bag of bay scallops without setting off our smoke alarm! That NEVER happens. Anyway, the salad was delicious, the mild flavors of the scallops and avocado were a perfect counterpoint to the dialed-down (but still pungent) garlicky flavors of the scapes. If you’re reading this from anywhere in the US, there’s a good chance that it’s really unbelievably hot where you are right now (it got to 104 in Chicago today!) and a cool, crisp salad with bright and tart flavors really hits the spot.