Valentine’s Day is just days away, and while I don’t like to make a big ado, I still like to mark the occasion. It’s on a Tuesday this year so what better excuse than to stay in and whip up something together in the kitchen? To show you that a fancy, home cooked meal doesn’t have to be an ordeal I’ve partnered up with Sprouts Farmers Market. And while most restaurants are charging $50 per person, you can do this for under $50 total!
Here’s my Valentine’s Day dinner menu:
Appetizer: Caprese salad
Entree: sea scallops with bacon and grapefruit over pearled couscous
Dessert: pretzel peanut butter chocolate cake, purchased from the Sprouts bakery
Want the recipes for the appetizer and entree? Keep reading!
Caprese salad is SO simple and delicious, but also really pretty making it worthy of a special occasion dinner like Valentine’s Day. It’s also light so it won’t weigh you down before the rest of the meal.
5 medium tomatoes, sliced
2 balls of mozzarella cheese (I liked the water packed mozzarella)
handful of basil
Arrange sliced tomatoes on a plate.
Rip mozzarella balls into pieces, and then tuck those pieces into the tomatoes.
Scatter the basil on top of the tomatoes and cheese. Drizzle with olive oil and season with salt to taste.
Scallops with Grapefruit and Bacon
Ever since I had scallops at Atlas I’ve been dying to make them at home. Besides being a delicious shellfish, they’re not too expensive and they cook so quickly. Perfect for a weeknight meal! I was really feeling citrus and scallops together and found a recipe by “Food & Wine” that inspired me. The grapefruit is tangy and sweet and the bacon adds a nice richness.
Pearled couscous is just like traditional couscous, but with a bigger grain. It’s a little more pasta-like and makes a great sponge for any juices or sauce. It’s also packed with fiber making it a pretty healthy side dish – win win!
3 thick pieces of bacon, cut into 1 inch pieces
9 sea scallops (more or less depending on appetite and size of scallops)
1/4 cup onion, minced
1 large grapefruit, half of it peeled and separated into sections/ the other half juiced
1/2 cup Chardonnay (I used Sprouts’s Root & Vine brand)
2 tablespoons capers
2 tablespoons butter
Box of pearled couscous
Heat a large pan or cast iron skillet to medium high heat and add the bacon. Once browned and crisp remove from pan with a slotted spoon.
Season the scallops with salt and pepper and add to the pan, cooking in the bacon fat over medium heat for about 3 minutes. Flip the scallops and add the onion cooking until the scallops are browned for about 4 minutes. Set the scallops aside.
Add the grapefruit juice and wine to the pan and simmer over medium heat. Add the capers and butter and cook until a bit thicker, about 3 minutes. Return the scallops to the pan and coat in the sauce.
Return the bacon and grapefruit pieces to the pan and serve.
Don’t have a Valentine to celebrate with? That’s okay, make this for yourself and a couple of friends!
Hope you enjoy.
This post was sponsored by Sprouts, a brand I love!