4 Romantic Recipes for the Perfect Night In

1-2 tablespoons olive oil 

Salt to taste

1 whole lemon, cut into 4-6 wedges

2 tablespoons fresh parsley, chopped

*Optional Accompaniment: 1 pint cherry tomatoes, 2-3 tabelspoons olive oil, salt & pepper to taste

Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Heat olive oil and 1 Tbls. butter in a large skillet over medium-high heat until shimmering. Place the scallops in a single layer, making sure they don't touch each other. Cook without disturbing for 1 1/2 to 3 minutes, until a golden-brown crust forms on the bottom. Flip scallops and cook for another 1-2 minutes until opaque and cooked through. Remove scallops from the pan and set aside. In the same skillet, reduce the heat to medium and melt the remaining 2 Tbls of butter. Stir in minced garlic and cook for 30 seconds to 1 minute until fragrant. Stir in lemon juice and parsley, scraping up any browned bits. Return the scallops to the pan and spoon the lemon-garlic butter over them until well coated, about 1 minute. Remove the scallops and sauce — serve with additional chopped parsley and lemon wedges on the side.

*If using the cherry tomatoes, place them in a bowl and coat with 2-3 tablespoons olive oil, salt, and pepper. Thread them through 2-3 extra skewers (make sure they have been soaked in water for at least 1 hour) and heat on the grill while the scallops are almost done. Cook tomatoes 1-2 minutes or until they blister. Serve on the same platter as the scallops.  

Truffle and Parmesan Risotto

This creamy, decadent side dish is the perfect pairing for scallops and is oh-so satisfying.

Serves 4

4 cups chicken or vegetable broth

4 tablespoons butter

2 tablespoons olive oil

12 ounces cremini mushrooms, quartered

Salt & pepper to taste

2 shallots, minced

1 1/4 cup Arborio rice

1/2 cup dry white wine

2 tablespoons white truffle oil

1 teaspoon milk

2 tablespoons fresh parsley. Chopped

In a medium saucepan, heat broth until warm, about 3-5 minutes. Turn off the burner but leave the pot on the stove so the broth stays warm. In a medium-sized skillet, heat 1 tablespoon butter and 1 tablespoon olive oil. Add the mushrooms and cook over medium-high heat for 3-4 minutes, until they are golden brown on the outside. Salt and pepper to taste. Remove from heat and set aside. Next, heat 1 tablespoon butter and 1 tablespoon olive oil in a larger skillet over medium-high heat and cook until the butter melts. Add shallots and sauté for 2 minutes, stirring occasionally. Add rice and mix until well-coated. Cook 1 minute, stirring constantly. Add wine and cook for 4-5 minutes. Add broth 1 cup at a time, stirring constantly until liquid has been completely absorbed into the rice between cups of broth. Cook for roughly 20-25 minutes or until rice is slightly al dente (if mixture seems too dry, stir in 1-2 spoonfuls of hot water). Stir in the parmesan cheese, the remaining 2 tablespoons of butter, truffle oil, and milk. Stir to combine, then fold in the mushrooms. Season with salt, pepper, and parsley. Serve warm.

Beet Salad With Feta

This flavorful side salad is a nice, light accompaniment to the scallops and risotto. I prefer using red beets in the recipe to add to the deep, rich colors of Valentine's Day.  

Serves 4

3 cups cooked beets

1/4 cup minced shallot

2 tablespoons minced fresh parsley

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

Salt & pepper to taste

2-3 ounces crumbled feta

Slice the beets into 1/4- to 1/2-inch thick rounds and divide them evenly among 4 plates. In a small bowl, whisk together the following 5 ingredients. Season the dressing with salt and pepper to taste. Drizzle over beets, then sprinkle the top of each salad with a handful of crumbled feta and serve. After all that prep, make dessert easy by opening up a box of fine chocolates (a known aphrodisiac) and serve with a delicious bottle of champagne. Bon appetite!

The finale

Make dessert easy by opening up a box of fine chocolates, and serve with a bottle of grand champagne. Now light some candles, cue up the love songs and savor a meal befitting of the finest chef— which is you!