{"id":2318,"date":"2014-09-30T07:09:32","date_gmt":"2014-09-30T07:09:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2318"},"modified":"2014-09-30T07:09:32","modified_gmt":"2014-09-30T07:09:32","slug":"grilled-porgy-grilled-scallops-grilled-tomato-greens-2","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2318","title":{"rendered":"grilled porgy; grilled scallops; grilled tomato; greens"},"content":{"rendered":"

\"porgy_and_scallops_before\"<\/a><\/p>\n

Sometimes it\u00a0may actually be\u00a0better late than ever<\/i>.<\/p>\n

I arrived at the Greenmarket well after 1 o’clock on Monday, where I discovered that PE & DDSeafood had sold out of everything but swordfish (one steak left), tuna, and scallops. \u00a0I had intended to pick up one of the less expensive items, but they had already been snapped up. \u00a0Now able to\u00a0forget about frugality, I asked for ten large scallops (about three quarters of a pound in this case). \u00a0After exchanging a bit of banter about the fish, and the singularity of customers unfamiliar with the ways of the market, as I bid Carl and Delores goodbye, I found myself holding\u00a0a beautiful little silver, clear-eyed fish wrapped in a plastic bag. Delores, who had pressed the Porgy\u00a0into my hand, explained that she had found it\u00a0hiding under the ice alone,\u00a0well\u00a0after she had sold out\u00a0the rest of its\u00a0school chums.<\/p>\n

She added\u00a0that it had been both gutted and scaled, a labor, as I reflected later, of astonishing generosity for\u00a0a fish which could be bought so modestly. \u00a0I thanked her and promised that I\u00a0would give it\u00a0a good (if temporary) home. \u00a0I think the\u00a0meal described here\u00a0shows I did pretty well by the little Porgy, and it also shows the fortuitousness of my late arrival at the Greenmarket.<\/p>\n

My added bounty meant that\u00a0I would have two seafood\u00a0courses for dinner. \u00a0The\u00a0image at the top\u00a0shows the stars\u00a0of each prior to their being put onto\u00a0an enameled, cast iron grill pan at different points of the evening. \u00a0The image immediately below is of the finished first course, which was an approximation of grilled whole fish \u00e0 la Grecque (note that the little fish didn’t take to a proper filleting). \u00a0The final image is of the second\u00a0course, which included the scallops, plum tomatoes, and mustard greens.<\/p>\n

\"grilled_porgy_on_arugula\"<\/a><\/p>\n