Host Handbook: Valentine's Day dinner for two
This Valentine's Day, impress your significant other with an incredible meal. This recipe from Sam Talbot is easy to make, and its brilliant red pomegranate seeds make it beautiful to serve.
Get the recipe below:
Scallops with Toasted Pasta, Meyer Lemon and Pomegranate
For Pomegranate Salad:
Ingredients:
1/2 cup pomegranate seeds
1 tablespoon extra virgin olive oil
1 meyer lemon, zested and juiced
2 tablespoons mint, chopped
2 tablespoons basil, chopped
salt and pepper to taste
Directions:
Mix all ingredients together, season with salt and pepper and set aside.
For Pasta:
Ingredients:
2 tablespoons butter
1 tablespoons extra virgin olive oil
1/2 vidalia onion, diced
1 clove garlic, minced
1/2 lb spaghetti, broken into 2 inch pieces
2 cups chicken stock, plus water if needed
salt and pepper to taste
Directions:
In a high sided large saute pan over medium-high heat add 1 tbsp butter and olive oil.
Add onion and garlic and saute until softened, about 4 minutes.
Add broken pasta and toast until golden brown, about 4-5 minutes.
Add chicken stock and let simmer until pasta is just cooked through, about 6 minutes.
Add the remained butter to the sauce and stir.
Season with salt and pepper, set aside and keep warm.
For Scallops:
Ingredients:
6 large scallops
2 tablespoons extra virgin olive oil
salt and pepper
Directions:
Season scallops on both sides with salt and pepper. In a large saute pan over medium high heat, sear the scallops on first side until they have a deep golden brown crust, about 2 minutes.
Flip over and finish cooking other side about 1 minute, until scallops are just cooked through, remove to a plate.
For Assembly:
Ingredients:
1/2 meyer lemon
Directions:
Spoon some of the pasta with sauce onto each plate.
Top with 3 scallops per dish, and top with about 2 tablespoons of pomegranate salad over the top.
Finish with a squeeze of meyer lemon juice over each and serve.
