{"id":13476,"date":"2017-07-21T05:24:58","date_gmt":"2017-07-21T05:24:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13476"},"modified":"2017-07-21T05:24:58","modified_gmt":"2017-07-21T05:24:58","slug":"basilgarlic-stuffed-scallops-garlic-flowers-rainbow-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13476","title":{"rendered":"basil\/garlic-stuffed scallops, garlic flowers; rainbow chard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13479\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/stuffed_scallops_Rainbow_chard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The results were not spectacular this time (by the way, I would say that\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/11\/20\/basil-stuffed-scallops-habanada-scallions-purple-mustard\/\">these<\/a> were close to nonpareil), but while the scallops were certainly not big, I blame their shortcomings\u00a0on the way I cooked them (the height of the flame, the amount of the oil, too long?). Still, it would be very hard to ruin a dish described as scallops stuffed with Italian basil and garlic.<\/p>\n<p>And the basil, &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Genovese_basil\">Genovese<\/a>&#8216; this time, was superb.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13491\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/Genovese_basil.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The &#8216;greens&#8217; were\u00a0pretty wonderful as well (I don&#8217;t remember rainbow chard ever being as sweet as I&#8217;ve found it to be this season &#8211; or its\u00a0colors so brilliant).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13493\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/rainbow_chard-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>17\u00a0medium\u00a0sea scallops (13 ounces) from Blue Moon Fish Company,\u00a0rinsed, dried, slit horizontally with a very sharp knife almost all of the way, stuffed with\u00a0a mixture of Genovese basil from windfall Farms,\u00a0one medium-size clove of garlic from Stokes\u00a0Farm, sea salt,\u00a0and black pepper, all chopped\u00a0<em>together<\/em>\u00a0very finely, the stuffing ingredients removed to a small bowl where just enough\u00a0olive oil was added to form a\u00a0paste, the stuffed scallops\u00a0then\u00a0rolled around on a plate with a little more\u00a0olive oil, drained, pan grilled little more than a minute on each side, removed to 2 plates, an organic lemon from Whole Foods squeezed over the top, garnished with chopped garlic flowers\u00a0from Windfall Farms<\/li>\n<li>rainbow chard from Alewife Farm,\u00a0wilted in a little olive oil in which 2 halved garlic cloves from Norwich Meadows Farm had first been heated, finished with a squeeze of juice of an organic lemon from Whole Foods Market, arranged on the plates and drizzled with a little olive oil<\/li>\n<li>the wine was an Oregon (Willamette) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/white-wine\/pinot-grigio-gris\/carabella-vineyard-pinot-gris-estate-chehalem-mountains-2014\">Carabella Vineyard Pinot Gris Estate Chehalem Mountains 2014<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was the magnificent album, &#8216;<a href=\"http:\/\/www.newworldrecords.org\/album.cgi?rm=view&amp;album_id=82946\">James Tenney: Spectrum Pieces<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The results were not spectacular this time (by the way, I would say that\u00a0these were close to nonpareil), but while the scallops were certainly not big, I blame their shortcomings\u00a0on the way I cooked them (the height of the flame, the amount of the oil, too long?). Still, it would be very hard to ruin &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13476","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13476"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13476\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}