{"id":8839,"date":"2016-07-26T23:15:54","date_gmt":"2016-07-26T23:15:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8839"},"modified":"2016-07-26T23:15:54","modified_gmt":"2016-07-26T23:15:54","slug":"grilled-scallops-with-oregano-buds-sauteed-okra-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8839","title":{"rendered":"grilled scallops with oregano buds; saut\u00e9ed okra; tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8840\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/scallops_okra_tomatoes.jpg\" alt=\"scallops_okra_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>Very simple.<\/p>\n<p>Once the scallops,\u00a02\u00a0vegetables, and 2\u00a0herbs had been washed and dried, the tomatoes and oregano chopped, and the basil torn,\u00a0this meal came together in about 10\u00a0minutes, and pumping a minimum of heat into the kitchen.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>fourteen medium scallops from P.E. &amp; D.D. Seafood, washed, drained and <em>very<\/em> thoroughly dried\u00a0on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of a <a href=\"http:\/\/limoneira.com\/\">small sweet lemon<\/a> from Trader Joe&#8217;s,\u00a0a scattering of budding oregano from Stokes Farm, most of it chopped,\u00a0and a drizzle of good olive oil\u00a0poured\u00a0on top<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8848\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/okra2-1.jpg\" alt=\"okra2\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>small okra from Lani&#8217;s Farm,\u00a0saut\u00e9ed over a high flame in a large cast iron pan with\u00a0a little olive oil and some\u00a0crushed dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>),\u00a0stirring, seasoned with sea salt<\/li>\n<li>one chopped heirloom tomato from Eckerton Hill Farm and 2 quartered\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, dressed with a Campania olive oil, Maldon salt, Tellicherry pepper, a little balsamic vinegar, and tossed with some\u00a0torn basil leaves from\u00a0Sycamore Farms<\/li>\n<li>the wine was a New York (North Fork) ros\u00e9, <a href=\"http:\/\/bridgelanewine.com\/\">Bridge Lane Ros\u00e9 2015<\/a><\/li>\n<li>the music was Johann <a href=\"http:\/\/www.gramophone.co.uk\/review\/hasse-marc-antonio-e-cleopatra\">Adolf Hasse&#8217;s 1725 opera, &#8216;Marc&#8217; Antonio e Cleopatra&#8217;<\/a>, in a performance by le\u00a0Musiche Nove,\u00a0Claudio Osele conducting<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Very simple. Once the scallops,\u00a02\u00a0vegetables, and 2\u00a0herbs had been washed and dried, the tomatoes and oregano chopped, and the basil torn,\u00a0this meal came together in about 10\u00a0minutes, and pumping a minimum of heat into the kitchen. &nbsp; fourteen medium scallops from P.E. &amp; D.D. Seafood, washed, drained and very thoroughly dried\u00a0on paper towels (twice), generously &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-8839","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\/8839","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=8839"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8839\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}