{"id":5691,"date":"2015-10-17T06:00:21","date_gmt":"2015-10-17T06:00:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5691"},"modified":"2015-10-17T06:00:21","modified_gmt":"2015-10-17T06:00:21","slug":"grilled-scallops-zuchetta-with-tomato-jalapeno","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5691","title":{"rendered":"grilled scallops; zuchetta with tomato, jalape\u00f1o"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/scallops_trombocino_tomato_jalapeno.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5695\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/scallops_trombocino_tomato_jalapeno.jpg\" alt=\"scallops_trombocino_tomato_jalapeno\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><strong>Note to self: The vegetable side\u00a0dish\u00a0may be difficult to recreate, since I&#8217;ve never before come across tromboncino (or zucchetta), but it was at least a terrific one-off, and a great companion to the excellent fresh scallops. \u00a0Keep a sharp eye out for this vegetable.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>I really did splurge a bit, although unintentionally, in ordering twelve scallops for the two of us. \u00a0Eight\u00a0would have been sufficient\u00a0(a number which\u00a0would have cost only about about $11.50 at today&#8217;s market price), but they made for\u00a0a great meal, and I have to admit that there was very little else to accompany it, even if that very little else\u00a0comprised\u00a0a superb dish.<\/p>\n<p>My preparation of\u00a0the vegetables was an adaptation of\u00a0<a href=\"http:\/\/whatscookingamerica.net\/KarenCalanchini\/TrombocinoSquash.htm\">this\u00a0recipe<\/a>, which I found on line while searching for information on the squash itself. \u00a0<em>Tromboncino<\/em>, or \u00a0<em>zuchetta<\/em>, goes by many names, but it is\u00a0an heirloom form of zucchini, and it apparently originated\u00a0in\u00a0Liguria, making it, I thought, particularly suitable as an accompaniment to the seafood I had chosen for the meal.<\/p>\n<ul>\n<li>ten sea scallops from Pura Vida Fisheries, washed, rinsed and dried <em>very<\/em>\u00a0thoroughly, pan grilled,\u00a0finished with a squeeze of lemon juice and drizzled with olive oil [the recipe, one of my favorites there, or anywhere else,\u00a0is included in Rose Gray and Ruth Rogers\u2019 \u2018<a href=\"http:\/\/www.strandbooks.com\/italian-3\/italian-easy-recipes-from-the-river-cafe\">Italian Easy: Recipes from the London River Cafe<\/a>\u2018]<\/li>\n<li>some very small and tender <a href=\"https:\/\/en.wikipedia.org\/wiki\/Tromboncino_(squash)\"><em>tromboncino<\/em>, or \u00a0<em>zuchetta<\/em><\/a>, from Berried Treasures Farm, washed, dried, cut into small portions, saut\u00e9ed in butter and oil over medium heat until they began to brown, turning\/stirring occasionally, seasoned with salt and pepper before slivers of one jalape\u00f1o pepper from Berried Treasures Farm and one small quartered heirloom tomato\u00a0and a handful of halved\u00a0\u2018Mountain Magic\u2019 red cherry tomatoes, all from Norwich Meadows Farm, were added, the heat turned low and the contents of the pan simmered for about 10 to 15 minutes, or until the zucchini was cooked to taste and the tomatoes had begun to form a sauce, the dish finished with chopped lovage from Keith&#8217;s Farm. \u00a0<strong>Cooking hint: I left the jalape\u00f1o as slivers, so they would be easy to spot and remove, once on the plates, should they have turned out to be hotter than expected.\u00a0<\/strong><\/li>\n<\/ul>\n<ul>\n<li>the wine was a California white, <a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-2014.htm\">Miriam Alexander Chenin Blanc 2014<\/a><\/li>\n<li>the music was the <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=975093\">Kreutcher quartet playing some of Anton Reicha&#8217;s quartets<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Note to self: The vegetable side\u00a0dish\u00a0may be difficult to recreate, since I&#8217;ve never before come across tromboncino (or zucchetta), but it was at least a terrific one-off, and a great companion to the excellent fresh scallops. \u00a0Keep a sharp eye out for this vegetable. &nbsp; I really did splurge a bit, although unintentionally, in ordering &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5691","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\/5691","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5691"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5691\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}