{"id":7982,"date":"2016-04-26T18:45:12","date_gmt":"2016-04-26T18:45:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7982"},"modified":"2016-04-26T18:45:12","modified_gmt":"2016-04-26T18:45:12","slug":"scallops-and-ramp-butter-sauteed-tomatoes-rainbow-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7982","title":{"rendered":"scallops and ramp butter; saut\u00e9ed tomatoes; rainbow chard"},"content":{"rendered":"

\"shellfishmarket\"<\/p>\n

untitled (rose scallops) 2005<\/a><\/p>\n

I forgot to return\u00a0my memory card to\u00a0the camera before I shot, or thought I had shot, pictures\u00a0of this meal,\u00a0so there is no pictorial record\u00a0of it; the image above describes several forms of shellfish, and last night we had only scallops, but I like the photograph. I\u00a0captured it in a fish stall, Pura Vida Fisheries, over 10\u00a0years ago\u00a0at\u00a0the Union Square Greenmarket.<\/em><\/p>\n

 <\/p>\n

The scallops were not big, and so would have been less successful on a pan grill than when the are larger, and I was aching to use my new 10-inch tin-lined copper skillet, so that’s where they\u00a0found themselves last night, saut\u00e9ed, however briefly, inside a luxury French vessel. I decided to top them with\u00a0some ramp butter when they were done, mostly because it was there. It was a remainder\u00a0from preparations for a steak dinner a few days before<\/a>. It\u00a0contained both lemon zest and lemon juice, so nothing more would be needed to finish the scallops, except that\u00a0<\/em>I also had a lot of micro beet greens left from a container bought last Friday (it was the smallest they had at the time), so they ended up dressing up the flavors – and altering the color scheme.<\/p>\n

The tomatoes were saut\u00e9ed whole, and spring garlic\u00a0finished the dish; it was an allium\u00a0from Nevia No’s just-retired Bodhitree Farms<\/a>,\u00a0bought on her last day in Union Square, and it and the remainder of the bunch will be my final physical connection with her genius.<\/p>\n

The rainbow chard was also from Nevia’s farms, and it was as sweet and beautiful as the first half of the same bouquet<\/a> had been.<\/p>\n