{"id":16280,"date":"2018-03-25T00:47:35","date_gmt":"2018-03-25T00:47:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16280"},"modified":"2018-03-25T00:47:35","modified_gmt":"2018-03-25T00:47:35","slug":"basil-stuffed-scallops-roasted-treviso-thyme-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16280","title":{"rendered":"basil-stuffed scallops; roasted treviso, thyme, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16282\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/scallops_basil-stuffed_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love this recipe for scallops, even if I sometimes think I should leave these little fanned-shell mollusks to show on\u00a0their own, skipping the garlic and herb.<\/p>\n<p>And I&#8217;m crazy\u00a0about any radicchio, in fact, any kind of the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Chicory\">chicories<\/a>. There are so many ways to enjoy radicchio in its various guises, but oven roasting is way up there, and it&#8217;s a routine which can be pursued pretty much without any stress. Also, if the vegetable happens to be finished sooner than the rest of the entr\u00e9e, it&#8217;s just as good served room temperature.<\/p>\n<ul>\n<li>12\u00a0sea scallops (12 ounces) from Pura Vida Seafood,\u00a0rinsed, dried, slit horizontally with a very sharp knife almost all of the way through, stuffed with\u00a0a mixture of basil from Gotham Greens via Whole Foods,\u00a0one medium-size clove of Rocambole garlic from\u00a0Keith&#8217;s Farm, sea salt,\u00a0and black pepper, all chopped\u00a0<em>together<\/em>\u00a0very finely and 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, then pan grilled in an enameled cast iron pan for about 2 minutes on each side, removed to 2 plates, finished with a squeeze of organic lemon from Whole Foods Market and a drizzle of olive oil<\/li>\n<li>slices of a scrumptiously-earthy organic multigrain baguette from Bread Alone<\/li>\n<\/ul>\n<p>Fortunately the often brilliant color of a radicchio isn&#8217;t it&#8217;s only appeal, since much of it disappears after it has been cooked; this is an image of the pan just before it was slipped into the oven:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16295\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/radicchio_thyme-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one somewhat-larger-than-medium\u00a0head of\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\">Treviso radicchio<\/a>\u00a0from Tamarack Hollow Farm, rinsed, drained\u00a0and wiped off, cut lengthwise into\u00a06 sections, arranged one cut side up on a Pampered Chef unglazed ceramic oven pan (after securing the leaves with toothpicks and\/or string), covered with thyme branches from Whole Foods Market, seasoned generously with sea salt and freshly-ground\u00a0black pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400\u00ba oven for 10 minutes or so, turned to the other cut side and returned to the oven for\u00a0around 8 minutes, arranged on the plates and drizzled with a very small amount of balsamic vinegar<\/li>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=42331&amp;searchtype=Contains\">Falanghina &#8216;Campi Flegrei&#8217;, Cantine Farro 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.theguardian.com\/music\/2017\/sep\/10\/handel-lucio-cornelio-silla-review-europa-galante-biondi-glossa-prina?CMP=Share_iOSApp_Other\">Handel&#8217;s [1713?] <em>opera seria<\/em>, &#8216;Lucio Cornelio Silla&#8217;<\/a>, Fabio Biondi conducting <a href=\"http:\/\/www.europagalante.com\/en\/\">Europa Galante<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love this recipe for scallops, even if I sometimes think I should leave these little fanned-shell mollusks to show on\u00a0their own, skipping the garlic and herb. And I&#8217;m crazy\u00a0about any radicchio, in fact, any kind of the chicories. There are so many ways to enjoy radicchio in its various guises, but oven roasting is &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-16280","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\/16280","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=16280"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16280\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}