Valentines Day Treat

With Valentines Day fast approaching I thought it prudent to share with you a lovely romantic meal for two. Some c’mon all you men out there, get cooking and impress your women. You never know what you will get for desert if you do ;)

Ok guys n Gal’s lets get cooking!

Starter

First let’s break down what we are going to need:

4 Scallop Shells (optional)
8 Scallops
Fresh Lemon Thyme
Knob of Butter
2 Cloves of Garlic
1 Lime
Hollandaise Sauce (Sachet will do!)
Rock Salt & Cracked Pepper

This is a nice simple starter that anyone can cook.

1. Heat up a frying pan and add the knob of butter and two crushed garlic cloves.

2. Start to prepare your sauce now as it will take about the same time as the scallops take to make. I wouldn’t bother making your own Hollandaise Sauce for this one as it’s to long winded a process to justify.

3. I personally remove the Roe (Orange bit) from the scallop but you can leave it on. It does add a wonderful colour to the dish but is a little chewier than the white meat. Add the scallops to the pan and season lightly with the salt and pepper and squeeze half a lime over the top. There is no need to move the scallops just leave them cook for 2 – 2 1/2 minutes on each side depending on the size. The butter should leave them with a nice golden glaze on both sides.

4. Once cooked put the scallops into the shells on a plate and spoon on some of that Hollandaise sauce. Sprinkle on some chopped Lemon Thyme and serve. Yum!

Main Course

First let’s break down what we are going to need:

2 Lean Chicken Breasts
4 Slices of Parma Ham
6-8 New Potatoes
Mozzarella Cheese
8 Vine Tomatoes
Spinach Leaves
2 Cloves of Garlic
Extra Virgin Olive oil
Balsamic Reduction (You can make your own but it tastes the same from a bottle)
Rock Salt & Cracked Pepper

This is sure to get your taste buds excited!

1. Preheat your oven to Gas Mark 5 (190c)

2. Wrap your chicken breast in the Parma Ham making sure it’s nice and tight. Heat a griddle or small frying pan with some oil and crushed garlic and place the chicken in. Cook for 2 minutes either side.

3. Wilt the Spinach in a large frying pan with some olive oil. Now if like me you have a griddle that has a removable handle you can ignore this next bit. Remove the chicken from the pan and put in a baking tray.

4. Put some spinach on top of the chicken breast and add some slices of mozzarella. Season and put in the oven for 15-20 minutes.

5. Boil your potatoes. About 5 minutes before the chicken is ready add a little butter to a pan and lightly fry your tomatoes. Please do not take them off the vine.

6. Once everything is ready carefully arrange on a plate and use the balsamic reduction to decorate the edges.

7. Serve and look forward to desert!