Allison, I have never had shallot scapes, but I have a huge garlic area in the garden that I use only for the scapes every year. There is always a discussion whether to call them onion/shallot/garlic scapes or ramps and it goes on every year.
Is this what your scapes/ramps look like?
Whatever 'flavor' you have they are wonderful to work with. If they are very young(small) you can just chop them up and add to salads, top pizzas, etc.
I love to saute them in a little butter, s&p and that's it. They are so flavorful.
If they are larger, which I'm thinking commercially they probably are, you can blanch them and add to just about anything.
On the pizza, I love to make a flatbread rather than a pizza per se - mozz, blanched ramps, salt and lots of pepper and Parmigiano–Reggiano cheese. Great with a salad or soup.
Basically, any dish that showcases onions/garlic/shallots is perfect for adding ramps/scapes. have fun.