{"id":9394,"date":"2016-08-28T18:40:42","date_gmt":"2016-08-28T18:40:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9394"},"modified":"2016-08-28T18:40:42","modified_gmt":"2016-08-28T18:40:42","slug":"basil-stuffed-scallops-micro-scallion-beans-tomato-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9394","title":{"rendered":"basil-stuffed scallops, micro scallion; beans, tomato, fennel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9396\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/scallops_stuffed_beans_tomatoes.jpg\" alt=\"scallops_stuffed_beans_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>Once again there were some beautiful large very fresh scallops at the Greenmarket, and, especially after a summer of much smaller specimens, it was going to seem\u00a0a shame if I didn&#8217;t take advantage of their size &#8211; and the fresh bouquet of basil\u00a0waiting on the counter &#8211; to repeat the same savory entr\u00e9e I had prepared only 10 days before.<\/p>\n<p>I made last night&#8217;s\u00a0preparation at least a little distinctive from earlier versions by finishing the 10 pan-grilled m\u00e9daillons\u00a0with a garnish as special as the perfect scallops\u00a0themselves.<\/p>\n<ul>\n<li>10 thick sea scallops (12 ounces) from Seatuck\u00a0Fish Company,\u00a0rinsed, dried, slit horizontally with a very sharp knife almost all of the way, stuffed with\u00a0a mixture of basil from Campo Rosso\u00a0Farm,\u00a0one medium-size clove of garlic from Willow Wisp Farm, salt,\u00a0and\u00a0pepper, chopped <em>together<\/em> very finely, removed to a small bowl where just enough\u00a0olive oil was added to form a\u00a0paste, the stuffed scallops\u00a0then\u00a0rolled around on a plate with a little more\u00a0olive oil, drained, pan grilled about 2 or 3 minutes on each side, removed to plates, lemon juice and olive oil drizzled over the\u00a0top, and garnished with some wonderful\u00a0micro scallions from Two Guys From Woodbridge<\/li>\n<li>two garlic scapes from Berried Treasures, cut into quarter-inch segments, saut\u00e9ed in olive oil until tender inside a heavy copper pan, adding much of one small red <a href=\"http:\/\/www.specialtyproduce.com\/produce\/Calabrian_Chile_Peppers_12814.php\">Calabrian chili pepper<\/a> from <a href=\"http:\/\/vegetabletravels.com\/farms\/#\/campo-rosso-farm\/\">Campo Rosso Farm<\/a>, finely chopped, near the end, after which one medium green heirloom tomato from Stokes Farm cut into thin wedges, and 8 or so small orange\u00a0and red cherry tomatoes from Berried Treasures, halved, were added and cooked for a minute or so before\u00a02 small handfuls of halved\u00a0yellow\u00a0flat pole beans from Norwich Meadows Farm (par-boiled, drained, and\u00a0dried earlier) added to the pan and stirred briefly, heating and combining the flavors of all the vegetables, seasoned with salt and pepper, mixed with a little chopped fronds attached to stems of some fennel flowers from Willow Wisp Farm, removed to the 2 plates, and scattered with the fennel flowers themselves (tasting much like the takeaway from an Indian restaurant), roughly chopped<\/li>\n<\/ul>\n<p>There was cheese and fruit.<\/p>\n<ul>\n<li>small amounts of\u00a02\u00a0Consider Bardwell cow cheeses, \u2018Barden Blue\u2019 and\u00a0\u2018Pawlet\u2019, with toasts made from very thin\u00a0slices of\u00a0\u2018whole wheat farm\u2019 bread from\u00a0Rock Hill Bakery, in Gansevoort, N.Y., \u00a0served with one\u00a0shared ripe, luscious\u00a0satsuma plum from Phillips Farm<\/li>\n<\/ul>\n<ul>\n<li>the wine was a California (Lodi) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-rose-lodi-2015.htm\">Karen Birmingham Ros\u00e9 Lodi 2015<\/a><\/li>\n<li>the music was Handel&#8217;s 1732 opera, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=150163\">&#8216;Fernando Re Di Castiglia&#8217;,\u00a0Alan Curtis directing\u00a0Il Complesso Barocco<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Once again there were some beautiful large very fresh scallops at the Greenmarket, and, especially after a summer of much smaller specimens, it was going to seem\u00a0a shame if I didn&#8217;t take advantage of their size &#8211; and the fresh bouquet of basil\u00a0waiting on the counter &#8211; to repeat the same savory entr\u00e9e I had &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-9394","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\/9394","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=9394"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9394\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}