{"id":20345,"date":"2018-12-25T00:41:29","date_gmt":"2018-12-25T00:41:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20345"},"modified":"2018-12-25T00:41:29","modified_gmt":"2018-12-25T00:41:29","slug":"grilled-scallops-sorrel-tomatoes-tarragon-purple-bok-choy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20345","title":{"rendered":"grilled scallops, sorrel; tomatoes, tarragon; purple bok choy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20346\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/scallops_tomatoes_bok_choy.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal suggests\u00a0summer, but it is likely to be the last of that sort for a while, since it was served a few hours after the winter solstice.<\/p>\n<ul>\n<li>twenty medium size sea scallops (about 14 ounces) from Pura Vida Seafood, washed, 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, scattered with some cut, or shredded sorrel leaves from Windfall Farms, and drizzled with some\u00a0<a href=\"http:\/\/frankies457.com\/\">Frankies 457<\/a>\u00a0Sicilian olive oil<\/li>\n<li>four\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, their cut sides sprinkled with salt and pepper, pan grilled, turning once, arranged on the plates, sprinkled with chopped tarragon from Stokes Farm and drizzled with olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20367\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/purple_bok_choy.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one beautiful head of\u00a0purple bok choy from Norwich Meadows Farm, the last on their table on Friday, the leaves separated from the base, very thoroughly washed and drained,\u00a0added to a heavy vintage large tin-lined copper pot\u00a0inside of which\u00a02 bruised and halved Rocambole garlic cloves from Keith\u2019s Farm had been heated until beginning to brown, the\u00a0choy stirred in, occasionally adding some of the water which they had shed after being washed, and cooked until barely tender, their stems still a little crunchy, seasoned with salt and pepper,\u00a0arranged on the plates, and drizzled with a little more olive oil<\/li>\n<li>the wine was a Spanish (Bierzo) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/\">Palacio de Canedo Godello 2012<\/a>, from\u00a0<a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.accademiabizantina.it\/en\/album\/haydn-symphonies-en\/\">the album, &#8216;Haydn Symphonies&#8217;, with performances of numbers 78 through 81, by\u00a0Accademia Bizantina, conducted by Ottavio Dantone<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal suggests\u00a0summer, but it is likely to be the last of that sort for a while, since it was served a few hours after the winter solstice. twenty medium size sea scallops (about 14 ounces) from Pura Vida Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt &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-20345","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\/20345","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=20345"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20345\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}