{"id":9215,"date":"2016-08-18T05:36:42","date_gmt":"2016-08-18T05:36:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9215"},"modified":"2016-08-18T05:36:42","modified_gmt":"2016-08-18T05:36:42","slug":"basil-stuffed-scallops-tomato-haricots-verts-fennel-flower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9215","title":{"rendered":"basil-stuffed scallops; tomato; haricots verts, fennel flower"},"content":{"rendered":"

\"stuffed_scallops_tomato_haricots\"<\/p>\n

I spotted\u00a0the largest scallops I’d seen\u00a0in a long time at the Greenmarket on Wednesday, so I jumped on them. Because I had more time to prepare dinner that evening than I normally allow myself, I decided I could go to\u00a0one of my favorite scallop recipes. It’s\u00a0only a little more complicated than the very simple one I use most of the time<\/a>, but it does involve\u00a0a few minutes of busy work.<\/p>\n

I found the basic recipe years ago, in Mark Bittman\u2019s 1994 book, ‘Fish: The Complete Guide to Buying and Cooking<\/a>‘, where he describes it as “..among the most impressive appetizers I know” (I actually prepared them as an appetizer\u00a0only this one time<\/a>).\u00a0Today there’s also\u00a0a link<\/a> on line, a 2012 piece he did for\u00a0the\u00a0New York Times, and it includes a 4-minute video, if that helps.<\/p>\n

Bittman suggest that alternative fish for the recipe would include\u00a0monkfish<\/a>, cut into medallions, thick swordfish or tuna steaks, or even large shrimp, with cooking times adjusted accordingly.<\/p>\n

\"scallops_stuffed\"<\/p>\n