You’re looking to elevate your Valentine’s Day with a gourmet meal. You can choose from options like Surf and Turf or Seared Scallops. Each dish features high-quality ingredients and techniques. Your special night deserves a sophisticated dinner – what will you choose?
1. Surf and Turf for Two
Indulge in a romantic seafood and steak duo for Valentine’s Day.
Ingredients
- 12 oz filet mignon
- 12 oz lobster tail
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup butter
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet and sear the filet mignon for 2-3 minutes per side.
- Transfer the filet mignon to the oven and cook for 10-12 minutes or until desired doneness.
- Meanwhile, melt butter in a separate skillet and cook the lobster tail for 2-3 minutes per side.
- Serve the filet mignon with the lobster tail and garnish with fresh parsley.
2. Seared Scallops With Garlic Butter
Seared Scallops With Garlic Butter, a romantic seafood dish.
Ingredients
- 12 large scallops
- 4 cloves of garlic
- 2 tablespoons unsalted butter
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Rinse the scallops and pat them dry with paper towels.
- Heat butter in a large skillet over medium-high heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add the scallops and sear for 2-3 minutes on each side.
- Remove the scallops from the skillet and set aside.
- Add white wine and chicken broth to the skillet, scraping the bottom for browned bits.
- Reduce the sauce by half and stir in parsley.
- Serve the scallops with the garlic butter sauce spooned over the top.
- Season with salt and pepper to taste.
3. Rack of Lamb With Rosemary Sauce
Tender rack of lamb paired with a fragrant rosemary sauce.
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 4 sprigs of fresh rosemary
- 2 cloves of garlic
- 1 cup of chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the rack of lamb with salt and pepper.
- Heat the olive oil in a skillet and sear the lamb until browned.
- Transfer the lamb to the oven and roast for 20 minutes.
- In the same skillet, add the rosemary and garlic and cook for 1 minute.
- Add the chicken broth and heavy cream to the skillet and bring to a boil.
- Reduce the sauce by half and season with salt and pepper.
- Serve the lamb with the rosemary sauce spooned over the top.
4. Homemade Ravioli With Truffle Oil
Indulge in homemade ravioli infused with truffle oil for a decadent Valentine’s Day meal.
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 1/4 cup truffle oil
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped
- 1/4 teaspoon black pepper
Instructions
- Combine flour, eggs, and salt to make the pasta dough.
- Knead the dough for 10 minutes until smooth and elastic.
- Divide the dough into 4 equal parts and roll out each part into a thin sheet.
- Mix ricotta cheese, Parmesan cheese, and black pepper for the filling.
- Place spoonfuls of the filling onto one of the pasta sheets.
- Cover with another pasta sheet and press edges to seal.
- Cut into ravioli shapes and cook in boiling water for 3-5 minutes.
- Drizzle with truffle oil and garnish with chopped parsley.
- Serve immediately and enjoy.
5. Pan-Seared Duck Breast With Cherry Compote
Pan-Seared Duck Breast With Cherry Compote is a romantic dinner option.
Ingredients
- 4 duck breasts
- 1 cup cherry compote
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the duck breasts with salt, pepper, and honey.
- Heat olive oil in a skillet over medium-high heat.
- Sear the duck breasts for 2-3 minutes on each side.
- Transfer the skillet to the preheated oven and cook for 10-12 minutes.
- Remove the duck from the oven and let it rest for 5 minutes.
- Serve the duck breast with cherry compote spooned over the top.
- Garnish with fresh thyme and serve immediately.
6. Lobster Thermidor With Creamy Mashed Potatoes
Indulge in a rich and decadent Lobster Thermidor with creamy mashed potatoes.
Ingredients
- 2 lobsters
- 2 tablespoons butter
- 2 cloves garlic
- 1 cup white wine
- 1 cup heavy cream
- 2 cups mashed potatoes
- 1 teaspoon paprika
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Split the lobsters in half and remove the meat.
- In a saucepan, melt butter and sauté garlic until fragrant.
- Add white wine and heavy cream, and stir until the sauce thickens.
- Stir in paprika and season with salt and pepper.
- Fill the lobster shells with the meat and spoon the sauce over the top.
- Bake in the oven for 10-12 minutes or until the lobster is cooked through.
- Serve with creamy mashed potatoes.
7. Filet Mignon With Roasted Garlic Mashed Potatoes
Tender filet mignon paired with rich roasted garlic mashed potatoes.
Ingredients
- 1.5 lbs filet mignon
- 4-5 cloves of garlic
- 3-4 large potatoes
- 1/4 cup butter
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon with salt and pepper.
- Roast the garlic by cutting the top off a whole head, drizzling with olive oil, and wrapping in foil.
- Bake the garlic for 30-40 minutes or until tender.
- Boil the potatoes until they are tender, then mash with butter, heavy cream, and roasted garlic.
- Sear the filet mignon in a hot pan with olive oil for 2-3 minutes per side.
- Finish cooking the filet mignon in the oven for 10-15 minutes or until it reaches desired doneness.
- Serve the filet mignon with roasted garlic mashed potatoes and garnish with parsley.
8. Chicken Piccata With Capers and Mushrooms
Chicken Piccata With Capers and Mushrooms is a classic Italian dish with a rich flavor profile.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup mixed mushrooms
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons capers, rinsed and drained
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Season the chicken breasts with salt and pepper, then coat with flour, shaking off excess.
- Heat butter and olive oil in a large skillet over medium-high heat, add garlic and cook for 1 minute.
- Add chicken to the skillet, cook for 3-4 minutes per side, until golden brown and cooked through.
- Remove chicken from the skillet, set aside, and add mixed mushrooms, cooking until they release their liquid and start to brown.
- Add white wine and chicken broth to the skillet, scraping up any browned bits, and bring to a boil.
- Reduce heat to medium-low, add capers, and simmer for 2-3 minutes, until the sauce has thickened slightly.
- Return chicken to the skillet, spoon some of the sauce over the top, and cook for an additional 1-2 minutes.
- Serve chicken hot, topped with the mushroom and caper sauce, and garnished with chopped parsley if desired.
9. Grilled Salmon With Lemon Dill Sauce
Delicious grilled salmon paired with a tangy lemon dill sauce.
Ingredients
- 4 salmon fillets
- 1/2 cup fresh dill
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- In a blender, combine dill, lemon juice, garlic, salt, and pepper to make the sauce.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for 4-5 minutes per side, or until cooked through.
- Serve the grilled salmon with the lemon dill sauce spooned over the top.
10. Beef Wellington With Roasted Vegetables
Beef Wellington With Roasted Vegetables is a show-stopping dish.
Ingredients
- 1 (1.5-2 pound) filet mignon
- 1/2 cup mushroom duxelles
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup butter, softened
- 1 puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
- 1 cup roasted vegetables (such as asparagus, Brussels sprouts, and red bell peppers)
Instructions
- Preheat oven to 400°F (200°C).
- Season the filet mignon with salt, pepper, and paprika.
- Sear the filet mignon in a hot skillet with butter until browned on all sides.
- Let the filet mignon cool to room temperature.
- Spread the mushroom duxelles over the filet mignon, leaving a 1-inch border around the edges.
- On a lightly floured surface, roll out the puff pastry to a large rectangle.
- Place the filet mignon in the center of the pastry rectangle.
- Brush the edges of the pastry with the beaten egg.
- Roll the pastry over the filet mignon, starting with one long side.
- Place the Beef Wellington on a baking sheet lined with parchment paper, seam-side down.
- Brush the top of the pastry with the beaten egg and cut a few slits in the top to allow steam to escape.
- Roast the vegetables in the oven with olive oil, salt, and pepper until tender.
- Bake the Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filet mignon is cooked to desired doneness.
- Let the Beef Wellington rest for 10 minutes before slicing and serving with roasted vegetables.
11. Decadent Chocolate Lava Cake
Indulge in a rich, gooey chocolate lava cake.
Ingredients
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 6 ounces high-quality dark chocolate
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Butter six 6-ounce ramekins and dust with sugar.
- Melt the chocolate and butter in a double boiler.
- Whisk together the eggs, flour, and sugar in a separate bowl.
- Add the vanilla extract and salt to the egg mixture.
- Pour the chocolate mixture into the egg mixture and whisk until smooth.
- Pour the batter into the prepared ramekins.
- Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
- Remove from the oven and let cool in the ramekins for 1 minute.
- Run a knife around the edges and invert onto plates.
12. Roasted Vegetable Tart With Goat Cheese
Roasted Vegetable Tart With Goat Cheese is a savory and elegant dish.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 large onion, sliced
- 2 large bell peppers, sliced
- 2 large zucchinis, sliced
- 2 cloves of garlic, minced
- 1/2 cup goat cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet.
- In a large bowl, toss the sliced onion, bell peppers, and zucchinis with olive oil, salt, and pepper.
- Spread the roasted vegetables on the pastry, leaving a 1-inch border.
- Sprinkle the crumbled goat cheese over the vegetables.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little olive oil and sprinkle with chopped thyme.
- Bake for 35-40 minutes, or until the pastry is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
13. Pan-Seared Shrimp With Pesto Cream Sauce
Pan-Seared Shrimp With Pesto Cream Sauce is a romantic and flavorful dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup pesto sauce
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package instructions.
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the garlic and cook for 1-2 minutes, until fragrant.
- Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter.
- Pour in the pesto sauce and heavy cream, and stir to combine.
- Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in the Parmesan cheese and cook until melted.
- Return the shrimp to the skillet and toss to coat with the pesto cream sauce.
- Season with salt and pepper to taste.
- Serve the shrimp over cooked linguine, garnished with chopped parsley if desired.
14. Lamb Chops With Mint Chimichurri Sauce
Tender lamb chops paired with a revitalizing mint chimichurri sauce.
Ingredients
- 1 1/2 pounds lamb chops
- 1 cup fresh mint leaves
- 1 cup fresh parsley leaves
- 2 cloves garlic
- 1 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper
Instructions
- Preheat grill to medium-high heat.
- In a food processor, combine mint, parsley, and garlic, and process until well combined.
- Add red wine vinegar and process until smooth.
- With the processor running, slowly pour in olive oil.
- Season the chimichurri sauce with salt and pepper to taste.
- Grill the lamb chops for 4-5 minutes per side, or until cooked to desired doneness.
- Serve the lamb chops with the mint chimichurri sauce spooned over the top.
15. Creamy Asparagus Risotto With Parmesan Cheese
Creamy Asparagus Risotto With Parmesan Cheese is a rich and flavorful Italian dish.
Ingredients
- 1 pound fresh asparagus
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the asparagus and cook until tender, about 5 minutes.
- In a separate pot, heat the vegetable broth over low heat.
- In a large saucepan, add the Arborio rice and cook for 1-2 minutes.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Add 1/2 cup of the warm broth to the rice and stir until absorbed.
- Repeat step 8 until all the broth is used, stirring constantly.
- Stir in the grated Parmesan cheese and butter until melted and creamy.
- Combine the cooked asparagus and risotto, season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan cheese if desired.
Conclusion
You’ll savor each bite like a connoisseur at a wine tasting, indulging in these gourmet meals that shine brighter than diamonds. With dishes like Surf and Turf and Lobster Thermidor, your Valentine’s Day dinner will be a masterpiece, crafted with high-quality ingredients and impeccable techniques, leaving you and your loved one in culinary bliss.
