A Valentine’s Day recipe that says ‘I love you’

Written by Joy Paoletti and Judy Vig
Wednesday, 09 February 2011 00:00

Valentine’s Day is here again, and Judy and I love doing something special for our families. Whether it is with chocolates, mushy “I love you” cards for the hubbies or flowers for Mom and the girls, our favorite thing is a quiet meal shared together. It’s just perfect.

Red velvet pancakes are a favorite with the kids, and Judy’s fabulous red velvet cake is a winner with any of us.

But let’s start with dinner. A wonderful meal prepared by yourself is a great way to say “I love you.” The vanilla in this recipe gives the dish a romantic feel for our special Valentines!

Pure vanilla, with its exotic aromatic flavor, is the most widely used flavoring in pastries, confections, and other desserts. But most people are not aware of the luxurious essence it can give to a savory dish as well. It is the second most expensive spice in the world, and what better a time than Valentine’s Day to splurge and make our loved ones feel special.

Join us this weekend, Saturday morning, Feb. 12, (about 8:20 and again at 8:40 a.m.), as we join Heather and Curtis on Channel 3, morning news, for more great Valentine recipes we know you will enjoy!

Visit us at TwiceBakedTwins.com and to contact us, This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Romantic Sea Scallops In Vanilla Cream Sauce

Sea Scallops (about 3 or 4 per-person)

olive oil

salt and pepper

Place a tablespoon or two of olive oil in a sauté pan. Season scallops with salt and pepper. When oil is hot, add the scallops. When the bottom of the scallop is golden, turn (about 3 minutes). The scallop is finished when both sides are golden and the scallop is firm to the touch. Remove scallops and begin sauce.

Vanilla Cream Sauce

2 tablespoons olive oil

1 shallot, minced

2 teaspoons vanilla extract

1/4 cup white wine/sherry

1/4 cup chicken stock

1 cup heavy cream

salt and pepper to taste

Lightly sauté the shallots in the olive oil. Add chicken stock and wine. Slowly add in the cream, salt and pepper, cook for a few minutes until the sauce is reduced by almost half. Add in the vanilla extract. Taste and re-season if needed. Return the scallops to the pan or plate scallops and drizzle sauce over fish.

* Basmati or Jasmine rice is wonderful with this recipe. Enjoy!

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