{"id":24673,"date":"2019-10-26T23:11:58","date_gmt":"2019-10-26T23:11:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24673"},"modified":"2019-10-26T23:11:58","modified_gmt":"2019-10-26T23:11:58","slug":"scallops-lemon-spicy-parsley-red-napa-spring-red-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24673","title":{"rendered":"scallops, lemon, spicy parsley; red napa, spring red onion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24674\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/scallops_Napa.jpg\" alt=\"\" width=\"600\" height=\"452\" \/><\/p>\n<p>Pretty simple.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24704\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/scallops_bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>thirteen Hampton Bays sea scallops (15 ounces total) from American Seafood Company, rinsed, dried <em>very<\/em> thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt from P.E. &amp; D.D. Seafood and freshly-ground black pepper, grilled briefly (90 seconds on each side) in a very hot enameled cast iron pan, finished with a squeeze of juice from a Gristedes Supermarket Mexican lemon and a drizzle of Cretan olive oil, Renieris Estate &#8216;Divina&#8217; (Koroneiki varietal), of Hania, from Whole Foods Market, arranged on the plates with a sprinkling of some very special slightly peppery parsley, chopped, torn from a few stems that JoAnna of the\u00a0<a href=\"https:\/\/www.windfallfarms.com\/https:\/\/www.windfallfarms.com\/\">Windfall Farms<\/a>\u00a0stand had shared with me that day at the Union Square Greenmarket<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24705\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/cabbage_red_napa.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>the thinly sliced pink\/white and lighter green parts of 2 red spring onions\u00a0from Norwich Meadows Farm heated, along with a tablespoon of dried <em>Semi di Finocchietto Ibleo<\/em> (a wild Sicilian fennel seed harvested in the Iblei Mountains in the southeast),\u00a0in one tablespoon of olive oil inside a small antique heavy tin-lined copper pot until the onion had softened and the fennel had become quite pungent, then set aside, while another tablespoon of oil, or a little more, was heated inside a much larger copper pot of the same description, and 2 beautiful small heads (11 ounces) of a hybrid Napa cabbage, called &#8216;<a href=\"https:\/\/www.johnnyseeds.com\/vegetables\/chinese-cabbage\/red-dragon-f1-chinese-cabbage-seed-3643.html\">Red Dragon<\/a>&#8216;, from northern Vermont&#8217;s Tamarack Hollow Farm, roughly chopped, was gradually added and stirred until all of it was slightly wilted, the pot removed from the heat, the reserved scallion-fennel seed mixture, some sea salt, and a little freshly-ground black pepper added to its contents, and the cabbage stirred some more, finished by tossing on some more chopped spring onion<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20855\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/seedy_grains_Lost_Bread-_Bakery.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>slices from a loaf of &#8216;Seedy Grains&#8217; from Philadelphia&#8217;s\u00a0Lost Bread Co., purchased at the Union Square Greenmarket<\/li>\n<li>the wine was an Oregon (Willamette Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-kelley-pinot-gris-oregon-2018?cid=US\">Scott Kelley Oregon Pinot Gris 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/#\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/christophertignor.bandcamp.com\/album\/a-light-below\">Christopher Tignor&#8217;s album, &#8216;A Light Below&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pretty simple. thirteen Hampton Bays sea scallops (15 ounces total) from American Seafood Company, rinsed, dried very thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt from P.E. &amp; D.D. Seafood and freshly-ground black pepper, grilled briefly (90 seconds on each side) in a &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-24673","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\/24673","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=24673"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24673\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}