Nurturing my inner... wine and gratins

The general idea of this began on a TV show.  But it wasn't exactly to my liking.  I did what I normally do when that happens - I made it up tonight the way I wanted it.

Scallop Gratins with White Wine and Thyme Butter

4 large sea scallops
4 tbsp white wine
4 tbsp plain Panko breadcrumbs
Drizzle of olive oil
2 tbsp butter
1/2 tsp dried thyme
Dash of salt
Squeeze of fresh lemon juice

I bought these wonderful small gratin dishes from the Le Creuset outlet a few months ago.  I had a 35% off coupon.  My motto: Be a wise buyer!  You can get really nice, quality things for great prices.  You just have to use your noggin.

One of every color they had. I chose to
use the orange and blue ones tonight.

Seafood needs to be fresh.  Not that anything else shouldn't.  But fruit of the sea should be dealt with especially carefully.  Take no chances.  When I brought these home, I froze them immediately.  I took them out this evening and they thawed in a couple of hours.

How they looked when I bought them
from the fish monger.

Whole scallops can be used, but I liked the idea of cutting them into pieces.  They'll cook faster and all the delicious other ingredients can get all in there when there is more surface area.

Under water cubism.

The dishes are shallow, therefore things can cook quickly.  I like to be able to make individual portions, so the little dishes are perfect for me.  You could use a larger dish and do it all in one though.  Shallow is the key.

Individual attention.

I made thyme butter.  This was a new adventure as I've not made herb butter before.  Too bad I didn't have fresh herbs, but dried was going to have to do today.  I do like that I was able to make a fabulous dinner tonight from things I had in my condo, so I don't feel bad at all.  I will make more flavored butters in the future, so I promise to get fresh herbs then.

Butter cubism.

All you do is cut up the butter into little pieces, let it soften, add the herbs and mix with a fork.

Couldn't be easier. So much more flavor
than plain butter.

Seems like it needed a vegetable.  Something green.  Something elegant.  Something also available in my freezer as I didn't get to the farmers' market on Saturday because I was gallivanting around Richmond.

Flash frozen like they were just picked.

I snapped them into one inch pieces while frozen.  Just as easy as cutting them with a knife, yet I enjoyed the more tactile experience.

It was a snap!

It's a sort of layering type dealio after your prep work is done.  Put the gratin dishes on a cookie sheet.  Split everything in half between the two of them.  Add the scallops.  Drizzle olive oil on them.

The scallops base.

No need to defrost the asparagus.  It will cook in the oven with the rest.

Veggies balance the scallops nicely.

A lesson in cooking with wine that probably is more obvious these days than it was in the 80s: Only cook with wine you would drink.  If you wouldn't put it in a glass and have it with your meal, it's not worth putting in your meal at all.

Doesn't have to be expensive. I got this
wine at a tasting at Wegmans for about $7.00.

A splash of white wine adds such bright flavor to seafood.  I love using my porcelain teaspoon measurers.  I was watching Giada DeLaurentiis one day and noticed them.  Then I actually saw them at Anthropologie, so I was up for a little splurge!  I don't regret it ever.  If I ever break one, I will have a fit!

Weird perspective. Had to take
this left-handed.

Add breadcrumbs and thyme butter and place in the oven so you can get this party started!

The ingredients for a crunchy topping.

I baked these in a 425 degree oven for 14 minutes.  Until they were slightly browned on top and scallops turned white.  A fresh squeeze of lemon juice and you've got a crispy, crunchy, tender, melts in your mouth, classy dish.

The presentation looks right out of
a small French bistro.

Shot complete with a glass of wine.

The same white wine I cooked with.
Light, crisp, fresh.

Cooking with wine is not something I've done much of because I mostly partake of it in a glass beside my meal, but I'm planning on doing it more.  The alcohol gets burned off and what's left is the wonderful essence of fermented grape with endless combinations of undertones.  Salute!