{"id":25988,"date":"2020-04-04T22:03:55","date_gmt":"2020-04-04T22:03:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25988"},"modified":"2020-04-04T22:03:55","modified_gmt":"2020-04-04T22:03:55","slug":"smoked-scallops-sauced-wild-dandelion-potatoes-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25988","title":{"rendered":"smoked scallops, sauced, wild dandelion; potatoes; tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25991\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/04\/smoked_scallops_dandelion_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I&#8217;m making no promises to myself that I will take the time to do it.<\/p>\n<p>This meal was unusual, not just because it involved smoked scallops (although these are\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=smoked+scallops\">not unfamiliar inside our kitchen<\/a>), but because this time I had &#8216;cooked&#8217; the bivalves (lightly) and served them with a bit of a sauce. In fact this was the second time I had done this, but the first time had been during the Food Blog &#8216;blackout&#8217;).<\/p>\n<p>As always, almost every part of the meal came from local producers selling in the Union Square Greenmarket.<\/p>\n<ul>\n<li>only about 9 ounces of smoked scallops from Pura Vida Seafood, warmed inside a heavy copper pot in a bitof utter, heated through, briefly, removed and kept warm, replaced by about 4 ounces of white wine, half an ounce of fresh lemon juice, a bit of chopped thyme, and a teaspoon of chopped garlic, the flame turned up and the liquid reduced until almost gone, 3 tablespoons of cold butter added, one at a time, and swirled in until melted, and just before the last one was introduced, some finely sliced green sections of spring garlic, and a bit of chopped peppermint mixed in, the scallops returned to the pan, tossed to coat, served immediately on a bed of wild baby dandelion, including some tight buds (they looked and crunched like fresh capers), the sauce spooned over them<\/li>\n<li>a few Peter Wilcox potatoes, from Windfall Farms, boiled, halved, tossed with a little butter, garnished with chopped baby fennel fronds<\/li>\n<li>two Italian heirloom tomatoes from Shushan Farm, halved, seasoned with salt, pepper, and a pinch of dried aji dulce pepper, heated in a little olive oil<\/li>\n<li>the wine was a\u00a0<a href=\"https:\/\/www.northvillagewines.com\/wines\/Basa-Rueda-Blanco-2017-w55115961j\">Basa Rueda blanco 2017<\/a>, from <a href=\"https:\/\/www.northvillagewines.com\/\">North Village Wine<\/a><\/li>\n<li>the music was\u00a0 Beethoven&#8217;s 1st string quartet, and his 1st and 2nd piano sonatas, <a href=\"https:\/\/miroquartet.com\/music\/recordings\/beethoven-complete-string-quartets\">the quartet performed by the Mir\u00f3 Quartet,<\/a> and <a href=\"https:\/\/www.prestomusic.com\/classical\/products\/8649970--beethoven-the-piano-sonatas\">the sonatas by Igor Levitt<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I&#8217;m making no promises to myself that I will &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-25988","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\/25988","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=25988"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25988\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}