Sometimes, it's the simple things that mean the most. This year on Valentine's Day, instead of stressing over making last-minute reservations, try making a romantic dinner for two at home. Bacon-wrapped sea scallops are simple to make but have the look of being a restaurant-quality dish. They can be served with pasta or mashed potatoes to make a stunning meal. Searing the scallops will enhance their sweetness and make them a perfect match with a Chardonnay. Crème Brulée is a decadent French dessert. While it may be romantic to share one dish with two spoons, it's so good, be sure to make enough so you each get your own dessert!
Bacon Wrapped Sea Scallops
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients
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10 large sea scallops
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10 strips of bacon
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3 teaspoons of unsalted butter
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2 to 3 teaspoons of avocado oil
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Salt and pepper to taste
Directions
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Cook the bacon so it is cooked but soft enough to be wrapped around the scallops.
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Put the cooked bacon on a paper towel-lined plate to absorb excess grease.
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Remove the large tendon from the scallops and pat dry.
- Wrap each scallop with a piece of bacon and secure the bacon with a toothpick. Season with salt and pepper.
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Put the oil and butter in a skillet over medium-high heat until the oil is hot, and the butter is melted.
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Carefully add the scallops to the oil for 1 1/2 minutes per side until golden brown.
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Remove scallops from the pan and rest for 5 minutes; serve immediately.
Crème Brulée
Prep Time 15 mins
Cook Time 55 minutes
Additional Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 2
Ingredients
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1 cup heavy cream
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3 tablespoons white sugar
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3 large egg yolks
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¼ teaspoon vanilla extract
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2 tablespoons white sugar, divided
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Fresh berries (optional)
Directions
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Preheat the oven to 350 degrees F.
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Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
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Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
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Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving. Top with fresh berries if desired.