Looking for an easy and healthy Valentine’s
dinner that will taste better than an expensive meal out and crush that chocolate craving? If so, I have the perfect recipe for you!
A few years ago I was in a total rut–I was new to clean eating and it Valentine’s Day was coming up. Micah and I had a tradition of going to Barsah, our favorite wine and cheese shop, and stocking up on wine, charcuterie, cheese, and my favorite, truffle honey, with a baguette. We would then beeline it over to the See’s Candies and buy a small box of our favorites. Upon arriving home, we would lay out our snacking spread on the coffee table and go to town. As I am sure you can imagine, none of that qualifies as clean eating!
I was stumped on what we would do instead of our snacking tradition, so I jumped on Pinterest and did some serious digging. I was able to find a recipe titled “date night dinner for two.” It was for filet mignon and scallops with a scampi-style sauce and asparagus on the side. It sounded easy enough, and aside from the butter in the sauce, it was pretty clean. While the post included a recipe for asparagus, I chose to prepare it the way I usually do, roasted with salt, pepper, and olive oil in the oven.
Next up was dessert. I am a big dessert fan, and what is a Valentine’s Day dinner without some chocolate? It turns out that dark chocolate is not actually bad for you, just the sugar mixed in with it is. I was able to find a recipe for flourless (gluten-free) chocolate cake that was the perfect solution! Click here for the chocolate cake recipe. I smashed up some raspberries to add as a sauce to the top and it was amazing! You can also use coconut whipped cream on top!
If you don’t have time to make the cake, you can make this super quick and easy guilt-free fudge. It takes only five minutes to make, and it will satisfy your chocolate craving!
Before I share the scallop recipe, I wanted to note that it matters what type of scallops you use! I have since made this recipe a few times, and I have had the best results using diver scallops that we got from the seafood vendor at the farmers’ market! They are big and so delicious! They come at a price, but it’s definitely worth it. We made this dish on New Year’s Eve using scallops from the grocery store, and we were both a bit disappointed.
Also, I recommend reading through the recipe first before you start cooking!
This recipe goes really quick so chop and prep everything you can before hand.
Here is the link to the original recipe from Savoring Today; see below for my version!
Easy and Healthy Valentine's Dinner
Read the notes in the article above. This recipe cooks fast so prep is key.
For the Steak & Scallops
- 10 ounces beef tenderloin steaks 2 (5 ounce steaks, 1 1/2-inch thick)
- 1 teaspoon sea salt
- freshly ground pepper to your liking
- 3 tablespoons butter
- 4 ounces sea scallops ~6 large scallops, rinse and pat dry
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 4 scallions white and light green parts
- 3 large garlic cloves minced
- ¼ cup dry white wine
- 3 tablespoons butter
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons fresh basil cut into thin strips
- 1 tablespoon minced parsley
- ¼ teaspoon lemon zest
- Dash hot pepper sauce
- Sea salt and freshly ground pepper to taste
Chop all of the ingredients for the sauce (once you start cooking it goes really fast, so you want to have as much prepared as possible)
You can put your onions and garlic in a bowl with 2 tablespoons of olive oil. Measure your wine and lemon juice and set aside (you can put them in the same dish). Chop your basil and parsley, zest your lemon, and set those aside in a dish. This way, all the sauce ingredients are ready to go!
Season your steaks with salt and pepper and heat a cast iron skillet on medium with 2 tablespoons of butter. Once the butter is bubbly, add your steaks. Brown for 4-5 minutes on this side.
While your steaks are cooking, start the sauce (see, it goes fast!). Use a nonstick skillet to saute your onions, garlic, and olive olive oil together for about 3-4 minutes.
Flip the steaks and brown on the other side for 4-5 minutes. If your steaks are thick, you can use your tongs to hold them on their sides to brown the sides, too.
Once your onions and garlic are fragrant, you can add the wine and lemon. Simmer and reduce slightly. You can either reduce the heat or pull the pan off the heat until the steak and scallops are done.
Remove your steaks from the pan and set aside to rest. Add your scallops to the same pan you cooked the steaks in. These cook fast, about 2 minutes on each side.
To finish your sauce, add 3 tablespoons of butter and let melt. Stir in your basil, parsley, and lemon zest. Add a dash of hot sauce and a little salt and pepper to finish. I like to do this last because you don't want to overcook the sauce, or your greens turn an olive color, and I like them to be more fresh and vibrant.
Plate the steaks and scallops, top with the sauce, add your vegetable or side, and serve! I usually do asparagus, brown rice, and salad!