Cooking for your sweetheart on Valentine's Day

10:34 AM, Feb 13, 2013   |    comments
  • Share
  • Print
  • - A A A +

MINNEAPOLIS - If you want to avoid the hustle and bustle of the restaurant on Valentine's Day, why not cook for your special someone?

"I think cooking is the best gift, the best show of love for your special someone. At home you can cater to your own likes and dislikes, put your favorite movie on, be comfortable and cuddle on the couch," says Lauren Meehan with Saga Hill Cooking & Events. Lauren prepared these recipes on KARE 11 Sunrise for you to try out.

Seared Scallops with Fennel Salad, Pesto and Frizzled Leeks


• Large Handful of Basil
• Small Handful of Parsley
• 2 Garlic cloves, chopped
• ¼ cup grated Parmigiano Reggiano
• Good Quality Olive Oil
• 3 T Toasted Pine Nuts
• Kosher Salt

• Combine ingredients in a food processor, blender or mini prep
• Adjust salt and oil levels to desired taste and consistency

• Heat canola oil in a sauté pan
• Pat your scallops dry with a paper towel
• Dust with flour, shaking off the excess
• Place in HOT sauté pan, do not move around
• When the scallop is ready and releases from pan easily, it is ready to flip
• Finish with a pat of butter, basting it over the scallops

• Place a dollop of pesto down on the plate, and place a scallop on top
• Repeat with other scallops
• Garnish with shaved fennel salad, frizzled leeks and a pinch of kosher salt

Fennel Salad:
• Chop off stems, reserving some fronds for garnish
• Remove tough outer core of fennel bulb
• Thinly slice or use a mandoline fennel
• Toss with good quality olive oil, Kosher Salt and a squeeze of fresh lemon juice
• Chop fennel fronds and garnish

Frizzled Leeks:
• Slice leeks, using only light green and white parts
• Rinse thoroughly, drain, and pat dry
• Saute in oil until caramelized and crispy
• Remove from pan and drain on paper towel

Rosemary Infused Chocolate Pot de Crème

• 1 ½ cups cream
• 2 sprigs, fresh rosemary
• 8 oz. good quality chocolate, chopped
• 2 egg yolks
• 2 T unsalted butter
• 4 ramekins

• Bruise rosemary by rubbing it between a paper towel
• Heat cream and rosemary in a saucepan until just boiling
• Remove from heat and let infuse for 20 minutes
• Strain into a clean pan, add the chocolate and heat very gently until just melted - Don't let it boil!
• Remove from the heat and let cool slightly
• Whisk in the egg yolks, one at a time
• Add the butter and whisk until melted
• Pour into the ramekins and refrigerate for 2 hours to set
• Return to room temperature before serving and garnish with a chocolate wafer and some freshly ground Himalayan Pink Salt

(Copyright 2013 by KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

Most Watched Videos