Addendum: I didn't elaborate on the meal when I posted this picture. The repast consisted of these scallops (I put them on a mesh rack in a sheet pan and cooked them in a 400 degree oven until they felt done; they came out pretty well) with a wee drizzle of lemon butter, roasted asparagus with pecans and balsamic/maple glaze, parmiggiano risotto, a very tasty, snappy Sauvignon Blanc from New Zealand and a bottle of Veuve Clicquot Brut Champagne that Bryan brought (That was superlative stuff: granny smith apple, croissants, a hint of caramel, and fine bubbles. It's what Champagne drinking should be). Dessert consisted of Christmas cookies and an apple tart.
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