{"id":4613,"date":"2015-07-12T00:54:55","date_gmt":"2015-07-12T00:54:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4613"},"modified":"2015-07-12T00:54:55","modified_gmt":"2015-07-12T00:54:55","slug":"grilled-scallops-cauliflower-tomato-fennel-basil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4613","title":{"rendered":"grilled scallops; cauliflower, tomato, fennel, basil"},"content":{"rendered":"

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

Note to self: \u00a0Yes, and very yes. \u00a0I don’t know of any reason why this simple entr\u00e9e should have turned out better than anythings scallop-related<\/strong>\u00a0I’d prepared\u00a0in the past, but it did. \u00a0And the cauliflower\/tomato\/fennel dish was just as tasty as the shellfish.<\/strong><\/p>\n

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I had bought scallops earlier in the day at the greenmarket, largely because we werenfresh garlic from Lucky Dog Organic ‘t certain how long we might be at Jade Townsend’s Crazy Garage Sale<\/a>\u00a0that\u00a0evening, and scallops take only minutes from start to finish. \u00a0It would be accompanied by a small head of golden cauliflower I already had on hand and was keeping an eye on, and I knew I could do\u00a0all kinds\u00a0of good things with it\u00a0that wouldn’t take much longer.<\/p>\n