Happy Valentine’s Day weekend! Kelly Jensen is here with a scallop recipe that is elegant enough for a Valentine’s Day meal and easy enough to make any time. I’m drooling a little right now and seriously considering having Bones make this recipe for our own Valentine’s Day. (I will assist by uncorking the wine!)
Don’t forget to check out Kelly’s new book, When Was the Last Time.
My husband and I have a Valentine’s tradition we cherish. We plan a menu, cook together, and we eat in the proper dining room instead of in the kitchen. Our menus vary. We both like to cook and we’re both adventurous eaters, so our planning usually begins with a theme: a style of cuisine, the food of a particular country or region, or an ingredient we’d both like to try. We’ve roasted, broiled and fried, made chocolate truffles, rolled up sushi, and learned how to poach fish. We’ve eaten a lot of good food—but sometimes the simplest recipes are the most memorable.
Sweetheart Scallops take about ten minutes to make. No kidding. Prep consists of chopping a shallot and a green onion, juicing a lemon and dropping a little flour into a dish. That’s it. Oh, and opening a bottle of white wine—a glass for you and half a cup for the sauce.
You can serve anything alongside these scallops. Their flavour is delicate, so keep that in mind. We usually go for a little linguini or polenta—both work well with the sauce—and a green vegetable. You could also soak up the sauce with some crusty bread. On to the recipe!
Sweetheart Scallops Recipe
Serves 2. Prep: 5 minutes, Cook time: 5-7 minutes
Ingredients Continue reading