{"id":6392,"date":"2015-12-15T06:05:17","date_gmt":"2015-12-15T06:05:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6392"},"modified":"2015-12-15T06:05:17","modified_gmt":"2015-12-15T06:05:17","slug":"scallops-with-cayenne-pepper-oregano-lacinato-with-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6392","title":{"rendered":"scallops with cayenne pepper, oregano; lacinato with garlic"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/scallops_cavalo_nero.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6397\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/scallops_cavalo_nero.jpg\" alt=\"scallops_cavalo_nero\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>very simple, and very fast<\/p>\n<p>&nbsp;<\/p>\n<p>The Long Island scallops available in the Union Square Greenmarket lately have been smaller than expected, or desired, and that probably explains why I decided to try embellishing the preparation of the mollusks with both a spice and an herb this time, although it&#8217;s\u00a0not my usual style.<\/p>\n<ul>\n<li>sixteen smallish\u00a0sea scallops from P.E. &amp; D.D. Seafood, washed, rinsed and dried\u00a0<em>very<\/em>\u00a0thoroughly, pan grilled for about 90 seconds on each side, then finished with one small seeded and\u00a0thinly-sliced orange-yellow cayenne pepper from Oak Grove Plantation,\u00a0a squeeze of organic lemon juice,\u00a0a drizzle of\u00a0olive oil, and some chopped fresh oregano from Stokes Farm [the basic recipe, minus the pepper and the oregano,\u00a0is included in Rose Gray and Ruth Rogers\u2019,\u00a0\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>baby\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Lacinato_kale\"><em>cavolo nero, <\/em>lacinato kale<em>,\u00a0<\/em>or black kale<\/a>, from from Lucky Dog Organic Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith\u2019s Farm (the garlic first heated in the oil until beginning to brown), finished with salt, freshly-ground <a href=\"http:\/\/www.telicherry-peppercorns.com\/\">tellicherry peppercorns<\/a>, a squeeze of organic lemon juice, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Clarksburg)\u00a0white, <a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2014.htm\">Akiyoshi Reserve Chardonnay Clarksburg 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/w.amazon.com\/Haydn-Symphonies-Nos-4-6-Michael\/dp\/B000001RV4\">symphonies 4, 5, and 6 of Michael Haydn, performed by\u00a0Bohdan Warchal and the Slovak Chamber Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>very simple, and very fast &nbsp; The Long Island scallops available in the Union Square Greenmarket lately have been smaller than expected, or desired, and that probably explains why I decided to try embellishing the preparation of the mollusks with both a spice and an herb this time, although it&#8217;s\u00a0not my usual style. sixteen smallish\u00a0sea &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-6392","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\/6392","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=6392"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6392\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}