Pan-Seared Scallops with Pesto and Tomato

This can either be an appetizer or main meal. I cooked it as the appetizer for my Valentine! =)

Ingredients:

2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1.In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2.In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

Carbonara with Saffron

What the main course for Valentine's Dinner was.

Ingredients:

Salt and pepper
1 pound linguine, tagliatelle or egg tagliatelle pasta
1 1/2 cups chicken stock
1/4 teaspoon saffron (2 pinches)
3 tablespoons extra-virgin olive oil (EVOO)
1/3 pound thick-cut pancetta (from the deli counter), chopped into 1/4-inch dice
4 cloves garlic, finely chopped
1/2 cup dry white wine
2 teaspoons ground turmeric (2/3 palmful)
3 egg yolks
1/2 to 2/3 cup grated pecorino romano cheese, plus more to pass around the table
A generous handful of flat-leaf parsley, finely chopped

Directions:

2.In a small saucepan, bring the chicken stock and saffron to a boil over medium-high heat. Lower the heat and simmer until reduced.
3.Meanwhile, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the pancetta and cook until just crisp, 5 minutes. Stir in the garlic for 1 or 2 minutes, then stir in the wine and turmeric.
4.Beat the egg yolks with the reserved pasta cooking water. Add the pasta to the skillet. Pour in the saffron stock and toss; season with pepper. Turn off the heat and stir in the egg yolks, cheese and parsley. Pass extra cheese at the table.1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.

Peanut-Butterscotch Fondue

This is the dessert I made for Jerome on Valentine's Day. =)

Ingredients:

3/4 cup whole milk
Two 11-ounce bags butterscotch morsels
1 cup smooth peanut butter
2 tablespoons boiling water
Thick-cut bacon, cooked and cut into 1-inch pieces, for dipping
Gala apples, cored and sliced, for dipping
Pretzel rods, for dipping
Marshmallows, for dipping

Directions:
1.In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat. Whisk in the peanut butter until smooth. Stir in the boiling water.
2.Serve the fondue warm with the bacon, apples, pretzel rods and marshmallows for dipping.