Valentine’s Day Dinner

Valentine’s Day is an excellent excuse to make a special meal 🙂

We made prosciutto-wrapped sea scallops and broiled marinated lamb chops with mushroom ragout.  The dinner was divine.



Prosciutto-Wrapped Scallops

I like wrapping scallops in prosciutto instead of bacon.  It’s thinner, so the meat does not overwhelm the delicate scallop flavor. There is less fat, it’s already cooked and I like the smoky saltiness that prosciutto gives to the scallops.

You will need:

Large sea scallops


Coarse ground black pepper

Lemon for serving

1.  Soak wooden toothpicks in a glass of water for about 30 minutes. Dry the scallops well with paper towels.  Cut proscuitto into thin ribbons, wrap them around each scallop and secure with toothpicks.

Dust the scallops with coarse black pepper.

2.  Sear the scallops quickly on a very hot pan with a little oil – about 1 – 1.5 minutes per side.  Serve immediately with a lemon wedge.

Garlic Rosemary Lamb Chops

Marinating the meat overnight is key to success.

You will need:

Lamb chops of your choice (kidney, loin, rib)

For the marinade:

Fresh rosemary, chopped

3-4 cloves of garlic, chopped

1/4 tsp dried mint

1 tsp sliced lemon rind

2 tbsp lemon juice

Enough olive oil to cover the meat

1. Mix your marinade.  Cover the lamb chops with the mixture in a plastic bag and refrigerate overnight, turning the bag 3-4 times throughout.

2. Take the lamb chops out of the fridge about 30-40 minutes before you cook them:  you want the meat to be room temperature when it hits the broiler.

3.  Scrape the marinade off the chops, trim the fat if you need to. Set marinade aside.

4. Preheat your broiler pan. Broil the lamb chops for about 4 minutes per side for medium-rare.

5. While the lamb is broiling, heat up the marinade mixture, stirring often.

6. Serve the chops topped with the hot marinade.

Mushroom Ragout

Simple, yet flavorful and delicious.

You will need:

1 pack dried porcini mushrooms

1 crate baby bella mushrooms, sliced

1 medium onion, sliced

1 clove of garlic, chopped

1 cup red wine

1.  Pour boiling water over the dried mushrooms to rehydrate them. Cover and let stand for 15 minutes.

2.  Drain them and reserve the water – see note.  Slice the porcinis into thin strips.

3. In a medium pan heat up some olive oil.  Saute the onions and garlic over medium heat for 5 minutes.

4. Add the baby bella mushrooms.  Saute until the mushrooms reduce by half.

5. Add the porcinis, mix well and cook for another 5 minutes.

These are great on their own, over pasta, or mashed potatoes!

Note*  The porcini water is aromatic and packs a punch of flavor. Add it to the water you’ll be cooking pasta in to impart subtle flavor.


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