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Sea Scallops with Champagne Pasta
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HOME COOKED VALENTINE’S MENU AND RECIPES

Valentine’s Day is one of the best times to share special moments with your beloved. With these recipes, you’ll have a romantic dinner that you and your significant other will never forget!

Ingredients

  • Roma tomatoes
  • Asiago cheese, shredded
  • 1 C. cream
  • 1/4 C. butter
  • 6 oz. prosciutto, thinly sliced
  • 7 Cipollini onions, halved
  • Garlic
  • Parsley
  • 1 C. champagne
  • 1 1/2 lbs. sea scallops
  • Extra virgin olive oil
  • 1 bunch asparagus, stems removed
  • 1/4 C. chicken stock
  • 3/4 C. cream cheese frosting
  • 1/4 C. French vanilla cake batter
  • 1/2 C. champagne, or for a non-alcoholic choice use ginger ale
  • Gold sprinkles
  • 1 lemon, zested
  • pasta, your favorite

Instructions

  • Cut a “V” shape into top of tomatoes and slice tomatoes in half.
  • Place halves on baking sheet. Top with salt, pepper, extra virgin olive oil, and Asiago cheese. Broil until cheese is melted.
  • In a pan on medium heat, saute halved cipollini onions in olive oil.
  • Add de-stemmed asparagus and chicken stock. Cook until caramelized.
  • Zest lemon over dish.
  • Slice prosciutto into strips.
  • Melt butter in a saucepan and add prosciutto. Cook until prosciutto is crisp and add cream. Allow sauce time to simmer.
  • Add champagne. After sauce has bubbled and cooked, add Asiago cheese. Combine cheese into sauce before removing from heat.
  • Sear scallops in oil for 90 seconds on the first side, 30-60 seconds on the other side. Plate with cooked pasta, Asiago tomatoes,and  Asparagus Cipollini Onions.
  • Combine cream cheese frosting, cake batter, and champagne (for a non-alcoholic choice use ginger ale). Place in serving bowl.
  • Top with gold sprinkles.
  • Place strawberries on wooden skewers and slice as pictured (below or in above video) to form roses.