Description
How to make 7 romantic Valentine’s dinner recipes, featuring elegant mains, delightful sides, and decadent desserts, that will truly impress your partner.
Ingredients
Scale
- Base & Main Components:
- 1 pound large sea scallops, patted dry
- 1 ½ cups Arborio rice
- 4 cups chicken broth, warm
- 1 bunch asparagus spears, trimmed
- ½ cup dry white wine (like Pinot Grigio)
- Flavor Builders:
- 2 large shallots, finely minced
- 3 cloves garlic, minced
- ½ cup (1 stick) unsalted butter, softened
- 1 cup Parmesan cheese, freshly grated
- 2 medium lemons, zested and juiced
- Seasonings & Herbs:
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper, freshly ground
- ¼ cup fresh parsley, chopped
- Finishing Touch:
- 2 tablespoons extra virgin olive oil
Instructions
- Prep Ingredients: Mince shallots and garlic, and finely chop parsley. Pat your beautiful sea scallops completely dry. Trim the woody ends from asparagus spears and warm the chicken broth. This ensures a smooth start for your Valentines Dinner.
- Start Risotto Base: In a large pan, heat olive oil over medium. Sauté minced shallots until softened, about 2-3 minutes, then add garlic for another minute until fragrant. Add Arborio rice and toast for 2 minutes, ensuring each grain is coated.
- Deglaze and Simmer: Pour in the dry white wine, stirring until it’s fully absorbed by the rice. Begin adding warm chicken broth, one ladle at a time, stirring continuously. Wait until each addition is almost absorbed before adding more. This develops creaminess.
- Cook Scallops & Asparagus: While the risotto simmers, heat a separate pan with a touch of olive oil over medium-high. Sear patted-dry scallops for 2-3 minutes per side until golden. Blanch or sauté asparagus until tender-crisp.
- Finish Risotto: Once the risotto is creamy and al dente, remove from heat. Stir in softened butter, grated Parmesan, lemon zest, and a squeeze of lemon juice. Fold in chopped parsley. Season with salt and pepper to taste for this romantic Valentines Dinner.
- Plate and Serve: Ladle the creamy risotto onto plates. Arrange the seared scallops and asparagus beautifully on top. A final sprinkle of fresh parsley and a drizzle of olive oil completes this impressive Valentines Dinner. Serve immediately and enjoy!
Notes
Pat scallops completely dry before searing in a smoking hot pan for a perfect golden crust.
Store leftover risotto and scallops separately in airtight containers, refrigerated for up to 3-4 days.
Warm vegetable broth is a suitable substitute for chicken broth; Carnaroli rice can replace Arborio.
Serve immediately, garnished with parsley and lemon, pairing beautifully with a crisp dry white wine.
Mince shallots, garlic, and trim asparagus a day ahead to ensure a stress-free romantic dinner.
**Allergy Information:** Dairy, Shellfish