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Dinner and drinks for Valentine’s Day from Stub with Cork Envy


Stub from Cork Envy talks about romantic ideas for dinner at home as well as drink recommendations.

Recipes:

Seared Scallops with Linguini

Ingredients:

  • 8 - 12 Fresh Dry Scallops
  • 1 Pound Dry Linguini
  • 1/4 cup + 1 TBS Butter
  • 1/4 cup + 1 TBS Olive Oil
  • 1/2 cup Lemon Juice
  • 1/2 cup Dry White Wine
  • 1 Shallot, minced
  • 3 - 4 cloves Garlic, minced
  • 1 tsp Pepper
  • 1/2 tsp Salt
  • 1 tsp Flour
  • Freshly-grated Parmesan Cheese, for Garnish (if desired)
  • Fresh Parsley, for Garnish

Procedure:

  • Cook Linguini as directed
  • Pat Scallops DRY
  • In a HOT pan (Cast Iron works well), add 1 TBS Olive Oil
  • Once oil begins to slightly smoke, place Scallops in pan, making sure they do not touch each other
  • Cook for 2 to 2 /2 minutes
  • Turn Scallops with tongs and add 1 TBS Butter to the pan
  • Cook for 2 to 2 1/2 minutes on each side, basting with the Butter and Oil mixture
Remove Scallops and place on a plate tented with foil to keep warm
  • Reduce heat to medium and in same pan, add: Butter, Olive Oil, Lemon Juice, Shallot, Pepper, Salt
  • Bring to a simmer until Shallots become slightly translucent
  • Add Garlic and simmer for 1 minute
  • Add Flour and stir constantly until incorporated
  • Add White Wine and simmer for 3 - 4 minutes
  • Add Cooked Linguini to Pan and toss until Pasta is coated with sauce
  • Plate Pasta and top with Parmesan Cheese (if desired)
  • Place 4 - 5 Scallops on top of each Pasta serving
  • Garnish with Fresh Parsley

Chocolate Lava Cake

Ingredients:

  • Non-stick Cooking/Baking Spray
  • 1 stick Unsalted Butter
  • 4 ounces Bittersweet Chocolate
  • 1 1/4 cup Confectioner’s Sugar
  • 2 Eggs
  • 2 Egg Yolks
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Flour
Fruit, Chocolate, Ice Cream, or Confectioner’s Sugar for Topping (if desired)

Procedure:

  • Preheat oven to 425 degrees
  • Coat 4 x 6 ounce Ramekins with Cooking Spray (you can also dust with Powdered Sugar or Cocoa Powder, if desired)
  • Whisk Eggs and Egg Yolks together in a bowl; add Confectioner’s Sugar and Flour and mix until thoroughly incorporated
  • In a Double Boiler, slowly melt Chocolate and Butter and stir until smooth (this may also be accomplished in a saucepan over a low heat with constant stirring, or in a microwave by cooking in 15-second increments and stirring after each cook)
  • Add a couple of spoonfuls of the Chocolate mixture to Egg mixture and mix to temper Eggs
  • Slowly add remaining Chocolate Mixture to Egg Mixture and mix throughly
  • Fill each Ramekin 3/4 full
  • Bake for 12 - 14 minutes, until sides of cakes are firm
  • Remove from oven and run a butter knife around the edges of each Ramekin
  • Let sit for 1 - 2 minutes
  • Turn each Ramekin upside down onto serving dish
  • Top with desired accompaniment and serve warm

Daytime After Dark Cocktail

Ingredients:

  • 2 ounces Vanilla Vodka
  • 1 ounce Chocolate Liqueur
  • 1 ounce Creme de Cacao
  • Chocolate Syrup (for Garnish)
  • Fresh Strawberry (for Garnish)

Procedure:

  • In a Martini glass, line sides with thin drip of Chocolate Syrup
  • To a cocktail shaker, add Vanilla Vodka, Chocolate Liqueur, and Creme de Cacao
  • Add Ice to Shaker
  • Shake well for 60 seconds
  • Strain into Martini Glass
  • Garnish with Fresh Strawberry