{"id":585,"date":"2012-01-07T22:48:07","date_gmt":"2012-01-08T04:48:07","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=585"},"modified":"2012-03-04T21:40:57","modified_gmt":"2012-03-05T03:40:57","slug":"scallops-gremolada","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=585","title":{"rendered":"Scallops Gremolada"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-583\" title=\"Scallops Gremolada\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Two words describe this dish that made great use of local Florida citrus during a visit to Fort Myers: &#8220;Fast&#8221; and &#8220;Fresh&#8221;.<\/p>\n<p><strong>Time: 20 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><strong><\/strong><\/p>\n<p><strong>For the gremolada:<\/strong><\/p>\n<address>2 tablespoons extra virgin olive oil<\/address>\n<address>1 large clove garlic \u2013 crushed or very finely chopped<\/address>\n<address>1 teaspoon lemon zest<\/address>\n<address>1 teaspoon orange zest<\/address>\n<address>2 tablespoons flat leaf parsley \u2013 finely chopped<\/address>\n<address>\u00bd teaspoon fresh lemon juice<\/address>\n<address>\u215b teaspoon kosher salt<\/address>\n<address>\u215b teaspoon fresh ground black pepper<\/address>\n<p>&nbsp;<\/p>\n<p><strong>For the scallops:<\/strong><\/p>\n<address>\u00bc teaspoon kosher salt<\/address>\n<address>\u00bc teaspoon fresh ground black pepper<\/address>\n<address>1 pound large fresh scallops<\/address>\n<address>1 \u00bd teaspoons extra virgin olive oil<\/address>\n<address>1 \u00bd teaspoons salted butter<\/address>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Mix all of the gremolada ingredients and set aside. This can be refrigerated overnight to further blend the flavours.<\/p>\n<p>Evenly sprinkle the salt and pepper on both sides of the scallops.<\/p>\n<p>Place the olive oil and butter in a frying pan over medium-high heat.<\/p>\n<p>Once the oil\/butter blend is fully heated (though before it begins smoking) place the scallops in the pan. Cook two minutes on each side, remove from the pan immediately and drizzle with the gremolada.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two words describe this dish that made great use of local Florida citrus during a visit to Fort Myers: &#8220;Fast&#8221; and &#8220;Fresh&#8221;. Time: 20 minutes&hellip; <\/p>\n","protected":false},"author":1,"featured_media":583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Scallops-Gremolada.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/585"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=585"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/585\/revisions"}],"predecessor-version":[{"id":973,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/585\/revisions\/973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/583"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}