![\"scallops_trifolati\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/08\/scallops_trifolati4.jpg\")
<\/a><\/p>\n- \n
- a first course of saut\u00e9ed pimiento de padr\u00f3n,<\/em>\u00a0from Lani’s Farm, finished with a sprinkling of flaky Maldon salt, followed by<\/li>\n
- pan-grilled scallops from PE & DD, finished with a drizzle of lemon,\u00a0olive oil, and a dollop of salsa verde (chopped parsley and mint, olive oil, garlic, capers, anchovy, dijon,\u00a0red wine vinegar), accompanied by<\/li>\n
- zucchini and yellow squash trifolati, here\u00a0including\u00a0San Marzano tomatoes from\u00a0Mountain Sweet Berry Farm,\u00a0finished with basil and allowed to sit for a half hour or so, after a\u00a0recipe<\/a>\u00a0in \u201cItalian Too Easy<\/a>\u201c. \u00a0The small, very sweet\u00a0zucchini were from Berried Treasures, their yellow counterparts from Stoke’s Farm,\u00a0and the\u00a0Gotham Greens<\/a>\u00a0(Brooklyn rooftop-grown) basil was from Whole Foods<\/li>\n
- the wine was a Spanish white,\u00a0Naia 2013 D.O.C. Rueda<\/a>, from Verdejo old vines<\/li>\n<\/ul>\n
The\u00a0last time<\/a>\u00a0we enjoyed Pimiento de Padr\u00f3n was as the first course of \u00a0a meal which followed with\u00a0steak; \u00a0this time it preceded a seafood entr\u00e9e. \u00a0The only other difference, aside from two the separate farm origins,\u00a0lay in their\u00a0Scoville<\/a>\u00a0reading. \u00a0In our experience with this second meal\u00a0the little green peppers far exceeded the\u00a0ratio usually attached to their reputation (a\u00a0one-in-ten chance of hotness), and the ‘heat’\u00a0itself was the most extreme either of us had ever experienced. I’ve since done some checking on line, and in conversation as well: \u00a0 While it seems that ultimately there’s no general agreement about\u00a0the cause, the figures for their\u00a0randomness, or their varying intensity, I’m guessing (after some\u00a0sensible\u00a0input from a Greenmarket farmer) that the\u00a0little green ones might get\u00a0pretty fiery if denied a lot of\u00a0water while maturing in the sun. \u00a0 In any event, I have to\u00a0say that they’re unbelievably delicious when you can actually taste them. \u00a0Salto Mortale. \u00a0<\/em>I’m\u00a0not sure the Spanish\u00a0Salto Mortal\u00a0<\/em>suggests the same thing, so I’ll just go with,\u00a0\u201cLos pimientos de padr\u00f3n, unos pican y otros no<\/em>\u201d. \u00a0An image of the plated hotties appears below.<\/p>\n