{"id":22156,"date":"2019-04-18T01:20:42","date_gmt":"2019-04-18T01:20:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22156"},"modified":"2019-04-18T01:20:42","modified_gmt":"2019-04-18T01:20:42","slug":"grilled-scallops-sauteed-oyster-mushrooms-wilted-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22156","title":{"rendered":"grilled scallops, saut\u00e9ed oyster mushrooms; wilted kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22172\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/scallops_mushroomsPetc.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The scallops were delicious (unless you really mess up, it&#8217;s almost inconceivable that scallops could <em>not<\/em> be delicious), but the mushrooms were really, really good. I can&#8217;t account for that success; I&#8217;ll have to leave it as one of the mysteries of non-mechanized cooking. [update: I just realized that, in reading <a href=\"http:\/\/food.hoggardwagner.org\/2017\/03\/29\/scallops-mushroom-shallot-habanada-micro-beet-mizuna\/\">my account<\/a>, the last time I prepared these mushrooms to accompany scallops I had apparently forgotten to season them while they were cooking which would certainly explain why last night&#8217;s were so much better]<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22176\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/scallops_bucket.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li class=\"p1\">ten sea scallops (12.5 ounces) from P.E. &amp; D. D. Seafood, rinsed, dried thoroughly, seasoned with sea salt and freshly-ground black pepper, briefly grilled (90 seconds on each side) on a medium size enameled cast iron pan, finished with a squeeze of juice from a Chelsea Whole Foods Market organic lemon and a drizzle of olive oil<\/li>\n<li>a garnish of\u00a0micro red radish from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22178\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/yellow_oyster_mushrooms.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li class=\"p1\"><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">two \u2018heads\u2019 of yellow oyster mushrooms (7 or 8 ounces altogether) from Blue Oyster Cultivation saut\u00e9ed inside a large high-sided antique copper pot in a tablespoon of butter, or a little more, for about 4 minutes,\u00a0<\/span>one medium finely-chopped &#8216;camelot&#8217; Dutch red shallot from Quarton Farm and one finely-chopped garlic clove from Foragers Market added, still over the flame, mixed with the mushrooms for 2 minutes, some sea salt, freshly ground black pepper, and a bit of crushed dried habanada pepper stirred in before almost a quarter cup of a <a href=\"http:\/\/lustau.es\/en\/collection\/collection-sherry\/#fino-en\">Lustau dry (fino) sherry<\/a> from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a> was poured into the mix, which was allowed to simmer, again stirring, for another minute or two before about a teaspoon of chopped fresh thyme from Phillips Farms was tossed in and the pan removed rom the heat, a tablespoon, or a little more, of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, divided into small pieces, added and stirred until it had melted into the mushrooms, which were then arranged on the plate next to the scallops<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22177\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/kale.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li class=\"p1\">a small bunch of kale from Lucky Dog Organic Farm<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">,\u00a0wilted inside a medium size heavy antique copper pot in which 2 garlic cloves from Chelsea&#8217;s Foragers Market had first been allowed to sweat in a little olive oil until pungent, seasoned with salt, pepper, and a drizzle of fresh olive oil<\/span><\/li>\n<li class=\"p1\">the wine was an Oregon (Dundee Hills) white, <a href=\"https:\/\/www.erath.com\/wines\/release\/2885\">Erath\u00a0Pinot Gris 2016<\/a>, from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li class=\"p1\">the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=56418\">Handel&#8217;s 1733 <em>opera seria<\/em>, &#8216;Orlando&#8217;, performed by\u00a0Christopher Hogwood and the Academy of Ancient Music<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The scallops were delicious (unless you really mess up, it&#8217;s almost inconceivable that scallops could not be delicious), but the mushrooms were really, really good. I can&#8217;t account for that success; I&#8217;ll have to leave it as one of the mysteries of non-mechanized cooking. [update: I just realized that, in reading my account, the last &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-22156","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\/22156","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=22156"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22156\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}