{"id":16878,"date":"2018-05-04T02:54:34","date_gmt":"2018-05-04T02:54:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16878"},"modified":"2018-05-04T02:54:34","modified_gmt":"2018-05-04T02:54:34","slug":"scallops-micro-red-mustard-tomato-fennel-fronds-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16878","title":{"rendered":"scallops, micro red mustard; tomato, fennel fronds; spinach"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16887\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/scallops_tomatoes_spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Larger-size sea scallops don&#8217;t show up that often at the fish stands in the Union Square Greenmarket, so I couldn&#8217;t pass these up on Wednesday. I found my vegetable a few minutes later, and I already had some very ripe tomatoes at home, so everything was set but the fixing of it.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>8 large sea scallops (a pound) from American Seafood Company,\u00a0washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic lemon from Whole Foods Market and some\u00a0<a href=\"http:\/\/frankies457.com\/\">Frankies 457<\/a>\u00a0Sicilian olive oil, the gift of\u00a0 a friend, arranged on 2 plates and garnished with micro red mustard from Two Guys from Woodbridge<\/li>\n<li>five large\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, the cut sides sprinkled with a small amount of sea salt and freshly-ground black pepper, placed that side down in a little olive oil over a low flame inside a heavy tin-lined copper skillet until they had softened, turned over, the heat cut off a minute later, divided onto the plates where they were garnished with some bronze fennel from Norwich Meadows Farm, some of it left whole, some chopped<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16898\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/spinach.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>a bit more than half of a 14 or 15-ounce bag of absolutely delicious young spinach plants from Migliorelli Farm, the bottom of their root ends removed, washed in several changes of water, drained, very gently wilted (that is, not reduced too far) inside a\u00a0large, very heavy, antique, high-sided\u00a0tin-lined copper pot in a little olive oil in which 2\u00a0 cut stems of spring garlic from John D. Madura Farm had first been allowed to soften, the spinach seasoned with sea salt, freshly-ground\u00a0black pepper,\u00a0a little dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, finished on the plates drizzled with a little juice of a Whole Foods Market organic lemon and a bit more of the olive oil<\/li>\n<li>the wine was a Portuguese (Minho) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01733.html\">Quinta Do Regueiro Alvarinho 2016<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the second disc of the album we had played yesterday,\u00a0\u00a0<a href=\"http:\/\/www.unseenworlds.com\/releases\/satie-slowly\">Philip Corner\u2019s 2014, \u2018Satie Slowly\u2019<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Larger-size sea scallops don&#8217;t show up that often at the fish stands in the Union Square Greenmarket, so I couldn&#8217;t pass these up on Wednesday. I found my vegetable a few minutes later, and I already had some very ripe tomatoes at home, so everything was set but the fixing of it. *8 large sea &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-16878","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\/16878","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=16878"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16878\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}