{"id":22501,"date":"2019-05-12T00:43:24","date_gmt":"2019-05-12T00:43:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22501"},"modified":"2019-05-12T00:43:24","modified_gmt":"2019-05-12T00:43:24","slug":"grilled-scallops-lemon-garlic-mustard-tomato-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22501","title":{"rendered":"grilled scallops, lemon, garlic mustard; tomato; asparagus"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22502\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/scallops_tomato_asparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Because it introduced almost nothing that was new into the food conversation on this blog, I wasn&#8217;t going to bother doing a post about this meal, but there was that ephemeral garlic mustard part, so I changed my mind.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22525\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/garlic_mustard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>sixteen\u00a0sea scallops (14 ounces) from Pura Vida Seafood, rinsed, dried very thoroughly, seasoned with sea salt and freshly-ground black pepper, briefly grilled (90 seconds on each side) in a medium size enameled cast iron pan, finished with a squeeze of juice from a Chelsea Whole Foods Market organic lemon, a sprinkling of a very special treat, some chopped <a href=\"https:\/\/en.wikipedia.org\/wiki\/Alliaria_petiolata\">spring garlic\u00a0mustard<\/a> (<em>alliaria petiolata<\/em>\/jack-by-the-hedge [Br.]), both blossoms and leaves from Tyler Dennis of <a href=\"https:\/\/www.instagram.com\/alewifefarm\/?hl=en\">Alewife Farm<\/a>, and a drizzle of olive oil [they were still delicious, but because I was distracted near the end of their ideal cooking time, I left them on the grill a little too long, a mistake which curiously shrunk them in size]<\/li>\n<li>three\u00a0<a href=\"https:\/\/www.backyardfarms.com\/\">Backyard Farms<\/a> Maine \u2018cocktail tomatoes\u2019 from Chelsea Whole Foods Market, halved, the cut sides sprinkled with salt and pepper placed in a little olive oil inside a small blue antique (1930s) <a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a> pan, and heated gently until just before they would have begun to lose shape, arranged on the plates and sprinkled with Sicilian fennel pollen from Buon Italia, a drizzle of good olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22524\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/asparagus_Madura.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>just under 20 ounces of 14 thick asparagus spears from John D. Madura Farms, trimmed, their stems peeled, rolled, along with half a dozen ramp bulbs and stems (the green leaves set aside), in a couple tablespoons of olive oil inside a large rectangular enameled cast iron pan, saut\u00e9ed over medium high heat while frequently rolling or turning them until they were beginning to brown (about 15 minutes), finished with a sprinkling of Maldon salt and freshly-ground black pepper, then rolled once again with the reserved ramp leaves, now thinly sliced<\/li>\n<li>the wine was an excellent and inexpensive French (Gironde\/Bergerac) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/chateau-laulerie-bergerac-blanc-2018\">Chateau Laulerie Bergerac Blanc 2018<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was the 1999 album of exquisitely austere guitar music, <a href=\"https:\/\/www.discogs.com\/Hans-Werner-Henze-Maximilian-Mangold-Royal-Winter-Music\/release\/8455171\">&#8216;Hans Werner Henze \/ Maximilian Mangold \u200e\u2013 Royal Winter Music&#8217;,\u00a0 <em>Erste und zweite Sonaten \u00dcber Gestalten von Shakespeare<\/em><\/a>, the pieces composed in 1976 and 1980 respectively<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Because it introduced almost nothing that was new into the food conversation on this blog, I wasn&#8217;t going to bother doing a post about this meal, but there was that ephemeral garlic mustard part, so I changed my mind. sixteen\u00a0sea scallops (14 ounces) from Pura Vida Seafood, rinsed, dried very thoroughly, 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-22501","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\/22501","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=22501"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22501\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}