{"id":19807,"date":"2018-11-17T01:59:50","date_gmt":"2018-11-17T01:59:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19807"},"modified":"2018-11-17T01:59:50","modified_gmt":"2018-11-17T01:59:50","slug":"scallops-arugula-fennel-chili-rubbed-grilled-tuna-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19807","title":{"rendered":"scallops, arugula; fennel\/chili-rubbed grilled tuna; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19831\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/scallops_arugula-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>(one scallop looks as large as the tuna,\u00a0but the plates are of different sizes)<\/p>\n<p>&nbsp;<\/p>\n<p>The meal was a great success, especially since it had to be cobbled from two different kinds of seafood: When I learned that the fish monger had only one piece of tuna left, one that was a bit small for 2 people, I bought 4 scallops as well.<\/p>\n<p>I decided the scallops and the tuna would work best as separate courses, but because my treatment for each was very simple, it didn&#8217;t mean there would be much more work involved.<\/p>\n<p>The tuna was delicious, but for some reason these scallops were beyond\u00a0my expectations, and I always expect a lot of scallops.<\/p>\n<p>I was able to do most of the modest prep necessary for the second course before I began the first.<\/p>\n<ul>\n<li>six one-ounce scallops from American Seafood Company in the Union Square Greenmarket, washed, drained and very thoroughly dried on paper towels (at least twice!), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, arranged on the plates, finished with a squeeze of organic lemon from Whole Foods Market and a good Campania olive oil (Lamparelli O.R.O.), then sprinkled with fresh thyme leaves from Keith&#8217;s Farm<\/li>\n<li>Betsey Ryder\u2019s terrific Ryder Farm arugula, dressed with more of the Campania oil a bit of lemon juice, Maldon salt, and black pepper<\/li>\n<li>slices of a Balthazar sourdough rye (quarter) purchased from Schaller &amp; Weber<\/li>\n<\/ul>\n<p>The greens had already been braised when I began to grill the tuna, which would take less than 3 minutes altogether.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19821\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/tuna_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one thick small (a little over 10 ounces)dark tuna steak from American Seafood Company, rinsed, dried, halved, tops and bottoms seasoned with sea salt and freshly-ground black pepper and rubbed with a mixture of a little more than a tablespoon of a combination of wonderful dry Sicilian fennel seed from Buon Italia and a little dried\u00a0<em>peperoncino<\/em>\u00a0<em>Calabresi secchi<\/em>\u00a0from Buon Italia, that had first been crushed together in a porcelain mortar and pestle, the steaks pan-grilled above a medium-high flame on a new purchase, <a href=\"http:\/\/us.lavacookware.com\/eco-grill-pans\/eco-6-in-enameled-cast-iron-square-mini-grill-pan\">a very small (6&#8243; square) Lava ECO enameled cast Iron square grill pan<\/a> (for little more than a minute or so on each side), finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and a drizzle of Calabrian olive oil, garnished with micro chervil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19835\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/mixed_greens_Keith.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a truly beautiful, fresh, and superb tasting \u2018braising mix\u2019 (in mid-November!) of many kinds of greens, of the family\u00a0<em><a title=\"Brassicaceae\" href=\"https:\/\/en.wikipedia.org\/wiki\/Brassicaceae\">Brassicaceae<\/a><\/em>, from Keith\u2019s Farm, <em>barely<\/em> wilted in a little olive oil in which several small rocambole garlic cloves, also from his Farm, had been heated until fragrant and beginning to soften, seasoned with sea salt, and freshly-ground black pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was a Spanish (Galicia) white,\u00a0<a href=\"https:\/\/polanerselections.com\/producer\/valdesil\">Valdesil, Godello &#8216;Montenovo&#8217; 2017<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a>\u00a0[more about the area, <a href=\"https:\/\/www.independent.co.uk\/travel\/europe\/roman-vineyards-reopening-eastern-galicia-wine-makers-tasting-ribeira-sacra-guimarovaldeorras-adega-a7790436.html\">&#8216;the golden valley&#8217;<\/a>, including a picture of the vintner, Borja Prada, who is interviewed <a href=\"https:\/\/www.youtube.com\/watch?v=uEsHnq3IFEc\">here<\/a> (we love Galicia)]<\/li>\n<li>the music was <a href=\"https:\/\/www.deutschegrammophon.com\/en\/cat\/4794064\">Mozart&#8217;s &#8216;Die Entf\u00fchrung aus dem Serail&#8217;,\u00a0Yannick N\u00e9zet-S\u00e9guin conducting the Chamber Orchestra of Europe<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(one scallop looks as large as the tuna,\u00a0but the plates are of different sizes) &nbsp; The meal was a great success, especially since it had to be cobbled from two different kinds of seafood: When I learned that the fish monger had only one piece of tuna left, one that was a bit small for &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-19807","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\/19807","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19807"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19807\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}