25+ Irresistible Valentine’s Day Scallop Recipes for the Perfect Dinner

Valentine’s Day is the perfect occasion to indulge in a romantic dinner filled with elegance and flavor, and what better way to celebrate than with scallops?

These delicate and succulent shellfish are a luxurious yet versatile ingredient that can be prepared in numerous ways, making them an ideal choice for a memorable meal.

Whether you prefer them seared, in a creamy risotto, or paired with vibrant salsas, scallops offer endless possibilities for crafting an unforgettable Valentine’s Day dish.

In this collection, we’ve curated 25+ Valentine’s Day scallop recipes that are not only delicious but also visually stunning.

From appetizer-sized bites to hearty main courses, these recipes are perfect for impressing your loved one with your culinary skills.

Get ready to elevate your Valentine’s dinner with these exquisite scallop dishes that will leave your taste buds craving more.

25+ Irresistible Valentine’s Day Scallop Recipes for the Perfect Dinner

No matter how you choose to prepare them, scallops are sure to impress your Valentine with their delicate flavor and tender texture.

With these 25+ recipes, you’ll have a wide variety of options to create a romantic dinner that feels both luxurious and intimate.

Whether you’re making a simple appetizer or a full-course meal, these dishes will bring elegance and a touch of sophistication to your special evening.

So, gather your ingredients, fire up the stove, and make this Valentine’s Day one to remember with the perfect scallop dish!

Scallop Valentine’s Day Risotto

Valentine’s Day is all about indulgence, and what better way to treat your special someone than with a decadent Scallop Risotto? This creamy, buttery dish combines the tender sweetness of seared scallops with a rich, parmesan-infused risotto. Perfectly balanced with a hint of lemon zest and fresh parsley, it’s a romantic dinner guaranteed to impress.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 4 cups chicken or seafood broth, warmed
• 6 large sea scallops
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Prepare the Risotto: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan. Sauté the onion and garlic until softened. Add Arborio rice and cook for 2 minutes until slightly translucent.
2. Deglaze the pan with white wine, stirring until absorbed. Gradually add warm broth, one ladle at a time, stirring until each addition is absorbed before adding the next. Continue for 18–20 minutes until the rice is creamy and tender.
3. Stir in Parmesan cheese, lemon zest, and parsley. Season with salt and pepper.
4. Sear the Scallops: Pat the scallops dry with a paper towel and season with salt and pepper. Heat remaining olive oil and butter in a skillet over medium-high heat. Sear scallops for 2 minutes per side until golden brown.
5. Serve the risotto topped with the seared scallops. Garnish with parsley and a lemon wedge.

This Scallop Valentine’s Day Risotto is a harmonious blend of creamy risotto and perfectly seared scallops, making it a luxurious centerpiece for your romantic evening. Serve it with a glass of chilled white wine to create an unforgettable dining experience.

Seared Scallops with Valentine’s Day Beurre Blanc Sauce

Celebrate love with a plate of elegant Seared Scallops draped in a luscious Beurre Blanc Sauce. This French-inspired dish is perfect for Valentine’s Day, combining the delicate flavor of scallops with a rich, buttery sauce made with white wine, shallots, and lemon. It’s a dish that oozes sophistication and romance.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste

Beurre Blanc Sauce:

• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 shallot, finely chopped
• 1/2 cup unsalted butter, cubed and chilled
• Juice of 1/2 lemon
• Salt to taste

Instructions:

1. Prepare the Scallops: Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden brown and caramelized. Set aside.
2. Make the Beurre Blanc Sauce: In a saucepan, combine white wine, vinegar, and shallots. Simmer over medium heat until reduced by half. Reduce the heat to low and whisk in the butter, one cube at a time, ensuring it melts before adding the next. Stir in lemon juice and season with salt.
3. Plate the scallops and drizzle the Beurre Blanc Sauce over them. Garnish with chopped parsley and serve immediately.

Seared Scallops with Valentine’s Day Beurre Blanc Sauce will transport your taste buds to a fine dining restaurant. Pair this indulgent dish with a crisp Chardonnay or sparkling wine for a romantic dinner that’s sure to impress your partner.

Scallop and Strawberry Salad with Valentine’s Day Vinaigrette

For a lighter but equally romantic dish, this Scallop and Strawberry Salad is a delightful choice. Featuring sweet, caramelized scallops, fresh strawberries, and a vibrant Valentine’s Day Vinaigrette, it’s a perfect starter or main course for your evening of love. The combination of sweet, savory, and tangy flavors makes this salad truly unforgettable.

Ingredients:

• 8 sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and radicchio)
• 1 cup fresh strawberries, sliced
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped walnuts

Valentine’s Day Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Pinch of salt

Instructions:

1. Sear the Scallops: Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until caramelized.
2. Prepare the Salad: In a large bowl, toss mixed greens with strawberries, goat cheese, and walnuts.
3. Make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and salt.
4. Arrange the scallops on the salad and drizzle with the Valentine’s Day Vinaigrette.

This Scallop and Strawberry Salad is as beautiful as it is delicious, with vibrant colors and fresh flavors. It’s the perfect dish to kick off your Valentine’s celebration with a balance of elegance and healthfulness.

Valentine’s Day Scallop Tacos with Mango Salsa

Add a fun and fresh twist to your Valentine’s Day celebration with Scallop Tacos topped with vibrant mango salsa. The sweet and juicy mango pairs perfectly with the savory, seared scallops, while the soft tortillas create a light and delightful base. It’s a unique, festive dish for those who want something a little different yet full of love and flavor.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 small soft tortillas (corn or flour)
• 1/2 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped

Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, minced
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions:

1. Prepare the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, lime juice, and salt. Stir well and set aside to allow the flavors to meld.
2. Sear the Scallops: Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown and cooked through.
3. Assemble the Tacos: Warm the tortillas in a dry pan or microwave. Layer each tortilla with shredded cabbage, seared scallops, and a spoonful of mango salsa. Garnish with fresh cilantro.

These Scallop Tacos with Mango Salsa are a playful yet sophisticated Valentine’s Day dish. The freshness of the mango salsa and the sweetness of the scallops will make for an unforgettable meal. Pair with a crisp white wine or a light, refreshing margarita to complete your celebration.

Scallops in Garlic Butter with Asparagus

For a rich and savory Valentine’s Day dish, Scallops in Garlic Butter with Asparagus is a classic that never disappoints. The scallops are seared to perfection and bathed in a luscious garlic butter sauce, while the tender asparagus adds a delightful crunch. It’s a balanced, elegant meal that combines buttery, garlicky flavors with a fresh, vibrant vegetable side.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped

Instructions:

1. Sear the Scallops: Pat the scallops dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown. Set aside.
2. Cook the Asparagus: In the same skillet, add the asparagus pieces and sauté for 2–3 minutes until tender but still crisp. Remove and set aside.
3. Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice and return the scallops and asparagus to the pan. Toss gently to coat in the garlic butter sauce.
4. Plate the scallops and asparagus, garnish with fresh parsley, and serve immediately.

Scallops in Garlic Butter with Asparagus is a timeless, romantic dish that’s sure to wow your date. The richness of the garlic butter complements the delicate sweetness of the scallops, while the asparagus provides the perfect contrast. Serve this dish with a side of mashed potatoes or crusty bread to soak up the delicious sauce.

Scallop and Bacon Skewers with Valentine’s Day Glaze

These Scallop and Bacon Skewers are the perfect combination of savory, smoky, and sweet—an ideal choice for a Valentine’s Day appetizer or main dish. The rich flavor of crispy bacon complements the delicate scallops, and when paired with a tangy Valentine’s Day glaze, it creates a mouthwatering experience that will impress any seafood lover.

Ingredients:

• 8 large sea scallops
• 4 slices bacon, cut in half
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 wooden skewers (soaked in water for 30 minutes)

Valentine’s Day Glaze:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Prepare the Skewers: Wrap each scallop with a piece of bacon and thread onto the skewers.
2. Make the Glaze: In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and crushed red pepper flakes. Bring to a simmer over medium heat and cook for 5–7 minutes until the glaze thickens.
3. Cook the Skewers: Heat olive oil in a grill pan or skillet over medium-high heat. Season the bacon-wrapped scallops with salt and pepper. Grill the skewers for 2–3 minutes per side until the bacon is crispy and the scallops are cooked through.
4. Brush the Valentine’s Day glaze over the skewers just before serving.

Scallop and Bacon Skewers with Valentine’s Day Glaze offer an irresistible combination of flavors, perfect for a special celebration. The smoky bacon and tender scallops pair beautifully with the sweet and tangy glaze, creating a dish that’s both delicious and memorable. Serve as an appetizer or over a bed of greens for a more substantial main course.

Scallops with Lemon-Caper Sauce and Herb Couscous

For a light yet flavorful Valentine’s Day dinner, Scallops with Lemon-Caper Sauce and Herb Couscous is a sophisticated choice. The scallops are perfectly seared and topped with a tangy lemon-caper sauce, and paired with aromatic herb couscous, this dish is both fresh and elegant. It’s a well-balanced meal that’s sure to make your Valentine’s evening unforgettable.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup couscous
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped

Lemon-Caper Sauce:

• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Prepare the Couscous: Cook the couscous according to package instructions. Fluff with a fork and stir in the chopped parsley, basil, and thyme. Set aside.
2. Sear the Scallops: Pat the scallops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown and cooked through. Set aside.
3. Make the Lemon-Caper Sauce: In the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute. Stir in white wine, lemon juice, and capers. Simmer for 2–3 minutes until slightly reduced. Add the heavy cream and cook for another 2 minutes until the sauce thickens. Season with salt and pepper.
4. Serve: Plate the couscous and top with seared scallops. Drizzle with the lemon-caper sauce and garnish with additional fresh herbs.

This Scallops with Lemon-Caper Sauce and Herb Couscous dish is the perfect mix of flavors, offering bright acidity, savory richness, and the freshness of herbs. It’s a beautiful, light yet indulgent option for a memorable Valentine’s dinner that’s both impressive and easy to prepare. Pair it with a crisp white wine like Sauvignon Blanc for an added touch of elegance.

Valentine’s Day Scallop and Spinach Stuffed Mushrooms

These Scallop and Spinach Stuffed Mushrooms make for an incredible appetizer that’s both elegant and indulgent. The tender scallops, paired with sautéed spinach and creamy cheese, are stuffed into large mushroom caps and baked to perfection. It’s a savory bite-size treat that’s perfect for impressing your loved one on Valentine’s Day.

Ingredients:

• 8 large sea scallops
• 4 large mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tablespoons breadcrumbs
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Scallops: Dice the scallops into small pieces and season with salt and pepper.
2. Sauté the Spinach and Scallops: Heat olive oil in a pan over medium heat. Add the chopped spinach and cook for 1–2 minutes until wilted. Add the diced scallops and cook for an additional 2–3 minutes until the scallops are just cooked through. Remove from heat and allow to cool slightly.
3. Stuff the Mushrooms: In a bowl, mix the cooked scallops, spinach, cream cheese, Parmesan cheese, and breadcrumbs. Season with salt and pepper. Stuff each mushroom cap with the mixture and place on a baking sheet.
4. Bake: Preheat the oven to 375°F (190°C) and bake the stuffed mushrooms for 15–20 minutes, or until the mushrooms are tender and the filling is golden.
5. Serve: Garnish with freshly chopped parsley and serve warm.

These Scallop and Spinach Stuffed Mushrooms are an irresistible appetizer that will kick off your Valentine’s Day dinner with flavor and style. They’re perfect for a romantic evening when you want to impress without too much effort. Serve them with a chilled glass of white wine, such as Pinot Grigio, to enhance the seafood flavors.

Scallop and Lobster Tail Valentine’s Day Surf and Turf

Indulge in the ultimate romantic dinner with a Scallop and Lobster Tail Surf and Turf. This decadent dish combines the richness of lobster tail with the sweetness of scallops, all paired with a creamy garlic butter sauce. Perfect for a Valentine’s Day celebration, this dish feels luxurious and is sure to make your night unforgettable.

Ingredients:

• 4 lobster tails
• 8 large sea scallops
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Lobster Tails: Using kitchen scissors, cut the top shell of the lobster tails down the center. Pull apart the shell and gently lift the meat, leaving it attached at the base. Season the lobster meat with salt, pepper, and smoked paprika.
2. Cook the Lobster: Heat 2 tablespoons of butter in a skillet over medium heat. Add the lobster tails, flesh side down, and cook for 5–6 minutes, basting with melted butter until the lobster is opaque and cooked through. Remove from heat and set aside.
3. Sear the Scallops: Pat the scallops dry and season with salt and pepper. In the same skillet, melt the remaining butter over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown.
4. Make the Garlic Butter Sauce: Add garlic to the skillet and cook for 1 minute until fragrant. Stir in lemon juice and scrape up any browned bits from the bottom of the pan.
5. Serve: Arrange the lobster tails and scallops on a plate. Drizzle with the garlic butter sauce and garnish with chopped parsley.

Scallop and Lobster Tail Surf and Turf is the ultimate indulgence for Valentine’s Day. The combination of tender lobster and sweet scallops in a rich garlic butter sauce will create a luxurious experience that’s perfect for a special night. Pair with a bold white wine like Chardonnay or a light sparkling wine for an extra touch of romance.

Scallops with Pomegranate-Orange Glaze

For a bright and vibrant Valentine’s Day dinner, Scallops with Pomegranate-Orange Glaze brings together the sweetness of the fruit and the delicate flavor of perfectly seared scallops. The tangy pomegranate and citrus glaze creates an exciting contrast with the scallops, making this dish an elegant choice for any romantic meal. It’s fresh, flavorful, and perfect for a memorable evening.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste

Pomegranate-Orange Glaze:

• 1/2 cup pomegranate juice
• 1/4 cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon
• 1 tablespoon fresh mint, chopped (for garnish)

Instructions:

1. Prepare the Glaze: In a small saucepan, combine the pomegranate juice, orange juice, honey, balsamic vinegar, and cinnamon. Bring to a simmer over medium heat and cook for 8–10 minutes, or until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
2. Sear the Scallops: Pat the scallops dry with a paper towel and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until golden and cooked through.
3. Serve: Drizzle the pomegranate-orange glaze over the scallops and garnish with fresh chopped mint.

This dish’s combination of seared scallops and the tangy-sweet pomegranate-orange glaze offers a light yet indulgent experience for Valentine’s Day. The glaze adds a refreshing and unique twist, elevating the dish to something special. Pair with a crisp white wine such as Pinot Gris or Sauvignon Blanc to enhance the vibrant flavors.

Scallop Carpaccio with Truffle Oil and Arugula

For a sophisticated and refined Valentine’s Day starter, Scallop Carpaccio with Truffle Oil and Arugula delivers an elegant presentation with complex, delicate flavors. The raw scallops are thinly sliced and drizzled with aromatic truffle oil, creating an indulgent dish that’s as beautiful as it is delicious. With a touch of peppery arugula, this dish is an ideal appetizer for a luxurious romantic dinner.

Ingredients:

• 8 large sea scallops, cleaned
• 1 tablespoon truffle oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• 1/4 cup arugula leaves
• 1 tablespoon fresh Parmesan cheese, shaved

Instructions:

1. Prepare the Scallops: Slice the scallops very thinly using a sharp knife or a mandoline for even pieces. Arrange them in a single layer on a chilled serving plate.
2. Make the Dressing: Drizzle the truffle oil and fresh lemon juice over the sliced scallops. Season with salt and freshly ground black pepper.
3. Garnish and Serve: Place a handful of arugula leaves on top of the carpaccio. Finish with a sprinkle of shaved Parmesan cheese and a final drizzle of truffle oil if desired. Serve immediately.

Scallop Carpaccio with Truffle Oil and Arugula is an unforgettable dish that exudes luxury and elegance. The tender raw scallops paired with the richness of truffle oil create a harmonious balance of flavors, while the peppery arugula and fresh Parmesan add a touch of freshness. Serve with a glass of Champagne or dry Riesling for a celebration-worthy meal.

Scallop and Sweet Potato Gratin

This Scallop and Sweet Potato Gratin is the ultimate comfort food with a romantic twist. The sweetness of the roasted sweet potatoes complements the delicate flavor of the scallops, and the creamy cheese sauce ties everything together perfectly. Baked until golden and bubbling, this dish is a delicious and hearty option for a Valentine’s Day dinner that feels cozy yet indulgent.

Ingredients:

• 8 large sea scallops
• 2 medium sweet potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Sweet Potato Layer: Preheat the oven to 375°F (190°C). Grease a baking dish and layer the sliced sweet potatoes in the dish, seasoning each layer with salt, pepper, and a sprinkle of thyme.
2. Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the Gruyère and Parmesan cheese and cook until the cheese has melted and the sauce has thickened.
3. Assemble the Gratin: Pour the cream sauce over the sweet potatoes. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the top is golden.
4. Cook the Scallops: While the gratin is baking, heat a skillet over medium-high heat. Season the scallops with salt and pepper and sear them for 2–3 minutes per side until golden brown.
5. Serve: Once the gratin is done, arrange the scallops on top and bake for another 5 minutes to allow the flavors to meld.

This Scallop and Sweet Potato Gratin combines the sweetness of the potatoes with the luxurious richness of the scallops, all enveloped in a creamy, cheesy sauce. It’s a comforting yet elegant choice for a Valentine’s Day meal, perfect for warming hearts and bellies. Pair with a full-bodied Chardonnay or a light Pinot Noir for the ideal pairing.

Scallops with Mango Salsa and Coconut Rice

For a tropical twist on your Valentine’s Day dinner, Scallops with Mango Salsa and Coconut Rice is a vibrant and flavorful dish. The sweetness of fresh mango salsa pairs perfectly with the delicate scallops, and the creamy coconut rice serves as a delicious base for this refreshing combination. It’s a light and exotic dish that will transport you and your partner to a warm, beachside paradise.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste

Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon salt

Instructions:

1. Prepare the Mango Salsa: In a small bowl, combine diced mango, red onion, red bell pepper, and cilantro. Drizzle with lime juice and season with salt and pepper. Set aside to let the flavors marinate.
2. Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed. Fluff with a fork.
3. Sear the Scallops: Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper and sear them for 2–3 minutes per side, until golden and cooked through.
4. Serve: Spoon the coconut rice onto plates, top with the seared scallops, and spoon the mango salsa over the top.

Scallops with Mango Salsa and Coconut Rice is a refreshing and tropical dish that’s perfect for Valentine’s Day. The sweetness of the mango salsa balances the richness of the scallops, and the coconut rice adds a creamy texture that ties everything together. It’s an impressive yet easy dish to prepare for a romantic evening. Serve with a glass of chilled Sauvignon Blanc or a crisp Rosé for a light, vibrant pairing.

Scallop and Asparagus Risotto

Scallop and Asparagus Risotto is a luxurious yet comforting dish that’s perfect for a Valentine’s Day celebration. The rich, creamy risotto is paired with tender scallops and fresh, crisp asparagus, creating a well-balanced and indulgent meal. The flavors are sophisticated but comforting, making it a perfect centerpiece for a romantic dinner.

Ingredients:

• 8 large sea scallops
• 2 tablespoons olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups chicken broth (kept warm)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the Asparagus: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and cook for 4–5 minutes until tender but still crisp. Remove from heat and set aside.
2. Prepare the Risotto: In a large pan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook until softened. Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
3. Cook the Risotto: Add the white wine and stir until absorbed. Gradually add the warm chicken broth, one ladle at a time, stirring frequently and letting each addition absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
4. Sear the Scallops: While the risotto is cooking, heat a skillet over medium-high heat. Season the scallops with salt and pepper, and sear for 2–3 minutes per side until golden brown.
5. Finish the Risotto: Stir in the cooked asparagus and Parmesan cheese into the risotto. Adjust seasoning with salt and pepper.
6. Serve: Spoon the risotto onto plates, top with the seared scallops, and garnish with extra Parmesan cheese, if desired.

Scallop and Asparagus Risotto is a showstopper dish that combines the creamy comfort of risotto with the delicate flavors of seared scallops and fresh asparagus. It’s a romantic and hearty option for Valentine’s Day, offering sophistication without being overwhelming. Pair it with a light Chardonnay or a glass of Pinot Grigio to complement the creamy textures and flavors.

Scallop and Avocado Tartare

Scallop and Avocado Tartare is a light, fresh, and elegant dish that’s perfect for a Valentine’s Day appetizer. The tender, raw scallops are finely diced and combined with creamy avocado, zesty lime, and a touch of spice. Served chilled, this dish is not only delicious but also visually stunning, making it the perfect starter to a romantic dinner.

Ingredients:

• 8 large sea scallops, cleaned and diced
• 1 ripe avocado, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon red onion, finely chopped
• 1/2 tablespoon fresh cilantro, chopped
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Microgreens or fresh herbs for garnish

Instructions:

1. Prepare the Tartare: In a mixing bowl, gently combine the diced scallops, avocado, lime juice, red onion, cilantro, and chili flakes (if using). Season with salt and pepper to taste.
2. Chill: Cover the tartare with plastic wrap and refrigerate for 15–20 minutes to allow the flavors to meld.
3. Serve: Spoon the tartare into individual serving glasses or onto a chilled plate. Garnish with microgreens or fresh herbs. Serve with crispy crackers or crostini on the side.

Scallop and Avocado Tartare is a refreshing and light dish that’s perfect for setting the tone for a romantic Valentine’s Day evening. The creamy avocado complements the sweetness of the scallops, while the fresh lime and cilantro bring brightness and flavor. It’s a beautiful and impressive appetizer that’s sure to impress your loved one. Pair with a crisp, chilled glass of Champagne or a light white wine like Sauvignon Blanc to complete the experience.

Note: More recipes are coming soon!