{"id":24287,"date":"2019-09-25T20:00:41","date_gmt":"2019-09-25T20:00:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24287"},"modified":"2019-09-25T20:00:41","modified_gmt":"2019-09-25T20:00:41","slug":"scallops-lemon-bronze-fennel-tomato-pericon-puntarelle","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24287","title":{"rendered":"scallops, lemon, bronze fennel; tomato, peric\u00f3n; puntarelle"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24291\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/scallops_tomato_puntarelle.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Dinner was a cinch.<\/p>\n<p>I really went pretty basic with the scallops this time, the tomato was almost as minimal, and the puntarelle have almost become something I could do in my sleep.<\/p>\n<p>But I did manage to include a tiny (edible) bouquet on the plate (a last minute inspiration).<\/p>\n<ul>\n<li>eleven sea scallops (14 ounces total) from P.E. &amp; D.D. Seafood Company, rinsed, dried <em>very<\/em> thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with\u00a0local Long Island sea salt\u00a0from P.E. &amp; D.D. Seafood\u00a0and freshly-ground black pepper, grilled briefly (90 seconds on each side) in a very hot full size square enameled cast iron pan, finished with a squeeze of juice from an organic California lemon from Chelsea Whole Foods Market and a drizzle of Whole Foods Market house Portuguese olive oil, arranged on the plates with a sprinkling of\u00a0scissored bronze fennel, flowers and buds, from Rise &amp; Root Farm<\/li>\n<li>slices of a\u00a0baguette from She Wolf Bakery in the Union Square Greenmarket<\/li>\n<li>one small heirloom tomato from Norwich Meadows Farm, halved, sprinkled on the cut side with sea salt and black pepper, scattered with chopped leaves of <span class=\"Apple-converted-space\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><em>peric\u00f3n<\/em>\u00a0(<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Mexican tarragon) from Quarton Farm, heated gently on bot sides inside a small copper skillet, arranged on the plates with tiny sprigs of\u00a0peric\u00f3n flowers planted on top<\/span><\/li>\n<li>the only real central sections that remained from\u00a0the puntarelle I had bought last week, and last included in\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2019\/09\/23\/dolphin-leek-chili-micro-scallion-tomato-mint-puntarelle\/\">a meal on Friday<\/a>, prepared from scratch <a href=\"http:\/\/food.hoggardwagner.org\/2019\/09\/20\/saucisson-tomato-fennel-crusted-tuna-puntarelle-spirits\/\">as described in this post<\/a>, and tossed with a freshly assembled anchovy sauce (they were still delicious)<\/li>\n<li>the wine was a California (Clarksburg) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/miriam-alexandra-chenin-blanc-california-2018\">Miriam Alexandra California Chenin Blanc 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/#\/\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.theguardian.com\/music\/2006\/sep\/08\/classicalmusicandopera.art2\">Rossini\u2019s beautiful 1821-1822\u00a0<em>melodramma giocoso<\/em>\u00a0(<em>opera semiseria<\/em>) \u2018Matilde di Shabran\u2019<\/a>,\u00a0Riccardo Frizza conducting the Orquesta Sinfonica di Galicia, with Annick Massis and the incredibly beautiful voice of <a href=\"https:\/\/www.youtube.com\/watch?v=iIv_0Kj9Gfw\">Juan Diego Florez<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dinner was a cinch. I really went pretty basic with the scallops this time, the tomato was almost as minimal, and the puntarelle have almost become something I could do in my sleep. But I did manage to include a tiny (edible) bouquet on the plate (a last minute inspiration). eleven sea scallops (14 ounces &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-24287","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\/24287","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=24287"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24287\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}