{"id":377,"date":"2011-03-13T19:27:05","date_gmt":"2011-03-13T19:27:05","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=377"},"modified":"2011-03-13T19:27:05","modified_gmt":"2011-03-13T19:27:05","slug":"scallops-dinings-inspired","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2011\/03\/13\/scallops-dinings-inspired\/","title":{"rendered":"Scallops, Dinings inspired."},"content":{"rendered":"<p>I&#8217;ve been feeling like scallops for a while and looking at, serving and tasting all this gorgeous food at work is not helping. Florian is not into scallops, unless as sashimi, with a slice of lime. This is why I hardly ever cook scallops at home, but this week Florek is in China, so I treated myself.<\/p>\n<p>With a little help and instruction from Alex, as well as sample of the sauce he uses to make them at work, I seasoned them with salt, tapped one side in flour and tossed them into a hot pan, where the baby asparagus was being griddled for a few minutes with some olive oil.<\/p>\n<p>I like my scallops just cooked, kind of medium rare, so after a minute of each side I poured Alex&#8217;s dressing and finished them off. I served them with some turmeric rice and griddled asparagus. Nice, but not sensational.<\/p>\n<p><a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/03\/DSC_1928.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-378\" src=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/03\/DSC_1928.jpg\" alt=\"\" width=\"384\" height=\"257\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been feeling like scallops for a while and looking at, serving and tasting all this gorgeous food at work is not helping. Florian is not into scallops, unless as sashimi, with a slice of lime. This is why I hardly ever cook scallops at home, but this week Florek is in China, so I &hellip; <a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2011\/03\/13\/scallops-dinings-inspired\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Scallops, Dinings inspired.<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-377","post","type-post","status-publish","format-standard","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=377"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/377\/revisions"}],"predecessor-version":[{"id":379,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/377\/revisions\/379"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}