Date Night: Dinner and Dessert for Two!

Don't you love date nights? My husband and I always look forward to going out to eat at our favorite restaurants, and we try to take a few moments for ourselves at least once a week to spend some good, quality time together. That being said, it's no secret that dining out can be expensive. What if you could have the same restaurant "experience" - nice atmosphere (but better - no screaming kids or loud music!), great food and drinks, and fascinating conversation - all in your own home?

The recipes I'm going to share with you today are SUPER easy and, even better, they will absolutely blow your spouse or significant other away with their tasty goodness! Yet another plus? This way is so much cheaper than going out to eat, so you can put your wallet away and save that money for a trip to the beach...or wherever it is you like to vacation!

Let the cooking begin...

DINNER

Caramelized Scallops with Pickles

2 cups white vinegar

2 tsp curry powder

1/2 cup granulated sugar

1 large cucumber, sliced into thin rounds

1 lb scallops

3 tbs extra virgin olive oil

1 1/2 tsp salt

1 tsp pepper

1/2 cup creme fraiche

*MAKE AHEAD! The day before: In a bowl, mix together the vinegar, curry powder and granulated sugar. Stir until well blended, and add the sliced cucumbers. Cover the bowl tightly (plastic wrap works just fine) and place in the refrigerator overnight. 

In a small bowl, mix the olive oil, salt and pepper. Roll scallops in the olive oil blend and put aside. Heat a large skillet over high heat until very hot (you may place your hand over the base of the skillet and feel the heat as it warms - but be very careful!). Once hot, place scallops in the skillet and cook, 3-4 minutes per side (for smaller scallops, 2-3 minutes per side will suffice). As a note, once you place the scallops in the pan, try not to move them until you are ready to flip them to cook the other side. This will help ensure that they are evenly caramelized so they look nice and brown for your presentation.

Remove cucumbers from the refrigerator. Place a pickle on each plate and top with a small spoonful of creme fraiche. Place the scallop on top of the creme fraiche and serve immediately.

SIDE DISH

Asparagus with Pepperoncini Vinaigrette

3/4 tsp salt

1 bunch asparagus

5 pepperoncini, diced

1 tbs orange juice

2 tbs extra-virgin olive oil

In a large pot, boil 2 quarts of water salted with 1/4 cup of salt. Prepare an ice bath for the asparagus by combining 2 cups of water and 2 cups of ice in a large bowl. Once the water is boiling, cook the asparagus for 1 minute (spears should turn bright green). Drain the asparagus and place spears into the ice bath. Keep in ice bath for 5 minutes. Remove asparagus and set aside. 

To make the vinaigrette, combine the pepperoncini, orange juice, olive oil and salt to a small bowl and stir until well blended. Sprinkle mixture over the asparagus and serve.

*Want a nice wine pairing? Go for a "grassy" Sauvignon Blanc.

DESSERT

Chocolate Pot with Creme Fraiche

2 cups creme fraiche

8 ounces semi-sweet chocolate chips

*MAKE AHEAD! 3 hours before dinner: In a saucepan over medium heat, add creme fraiche. Stir as the creme fraiche comes to a simmer, taking care not to let it come to a boil. Reduce heat to low and add chocolate chips. Stir until the chocolate melts and becomes smooth (4-5 minutes). Remove from heat. Divide mixture into small coffee cups (the serving size should be about 2 oz). Cover the cups tightly and place in the refrigerator for at least 2 hours.

*Coffee with Bailey's tastes great with this dessert! Set up your coffee maker to brew and hit the "On" button as you sit down for dinner. You'll have hot, fresh coffee just in time for dessert!

 All in all, these ingredients aren't the cheapest by any means, but this meal (including the drink pairings) can be made and enjoyed for about $40. How many restaurant meals can you say that about, if you're being honest? Dinner, a bottle of wine, dessert AND coffee...oh wait, AND tip? No way...

I hope you enjoy! If you have any questions, feel free to send them my way!

Cheers!