Valentines Day Dinner Recipe Video
Nina teaches viewers how to make delicious, sexy recipes for Valentine's day.
Ingredients
| Water | 1 Cup (16 tbs) (For Scallops with red pepper sauce) | |
| Scallops | 1 Pound (For Scallops with red pepper sauce) | |
| Bay leaf | 1 Small (For Scallops with red pepper sauce) | |
| Pistachio | 1 Cup (16 tbs), ground (For Goat cheese truffles) | |
| Walnut | 1 Cup (16 tbs), ground (For Goat cheese truffles) | |
| Goat cheese | 1⁄2 Cup (8 tbs) (For Goat cheese truffles) | |
| Tarragon | 1 Tablespoon, chopped (For Goat cheese truffles) | |
| Salt | 1 Dash (For Goat cheese truffles) | |
| Dried apricot | 1 Cup (16 tbs), soaked (For luscious truffles) | |
| Raw cocoa | 1⁄4 Cup (4 tbs) (For luscious truffles) | |
| Stevia | 1 Teaspoon (For luscious truffles) | |
| Chambord | 2 Tablespoon (For luscious truffles) | |
| Coconut | 1⁄4 Cup (4 tbs), ground (For luscious truffles) | |
| Almond | 1⁄4 Cup (4 tbs), ground (For luscious truffles) | |
| Red bell pepper | 3 Large (For Scallops with red pepper sauce) | |
| Baby spinach | 12 Ounce (organic - For spicy spinach salad) | |
| Green extra virgin olive oil | 1⁄4 Centiliter (For spicy spinach salad) | |
| Cranberry infused balsamic vinegar | 3 Tablespoon (For spicy spinach salad) | |
| Dijon mustard | 3 Tablespoon (For spicy spinach salad) | |
| Vegetable broth | 2 Teaspoon (For spicy spinach salad) | |
| Chipotle | 1⁄4 Teaspoon (For spicy spinach salad) | |
| Garlic | 1 Teaspoon, minced (For spicy spinach salad) | |
| Sherry | 1⁄4 Cup (4 tbs) (For spicy spinach salad) | |
| Sea salt | 1⁄8 Teaspoon (For spicy spinach salad) | |
| Nutmeg | 1⁄8 Teaspoon (For spicy spinach salad) | |
| White pepper | 1 1⁄8 Teaspoon (1 tsp. For Scallops with red pepper sauce and remaining for For spicy spinach salad) |
Nutrition Facts
Serving size
Calories 855 Calories from Fat 431
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 11.2 g55.8%
Trans Fat 0 g
Cholesterol 59.1 mg19.7%
Sodium 524 mg21.8%
Total Carbohydrates 69 g22.9%
Dietary Fiber 18.7 g74.8%
Sugars 34.7 g
Protein 45 g89.1%
Vitamin A 218.7% Vitamin C 259.7%
Calcium 43.1% Iron 56.5%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. For Goat cheese truffles – In a food processor jar add in goat cheese, spin for few minutes.
2. Add in tarragon, salt and pepper. Spin again.
3. Scrape the goat cheese mixture into a bowl.
4. For Scallops with red pepper sauce – roast red bell peppers in a broiler pan.
5. Broil for 15 minutes on high temperature.
6. Put roasted red bell pepper in a large bowl, cover with plastic wrap.
7. Keep aside, until cool.
8. Make puree of red bell pepper.
9. Pour in sherry, sprinkle sea salt, nutmeg and white pepper, and blend again.
10. Pour red pepper mixture in a sauce pan.
11. For spicy spinach salad – In a blending jar pour Green Extra virgin olive oil and Cranberry infused balsamic vinegar.
12. Add in Dijon mustard, vegetable broth, chipotle and garlic.
13. Blend for few minutes.
14. Keep the vinaigrette aside.
15. Slice scallops in half.
MAKING
16. For making Goat cheese truffles – Scoop out goat cheese mixture on wet hand, make balls, and stuff grapes.
17. Coat with pistachio and walnut simultaneously.
18. Keep the goat cheese truffles in freeze.
19. For making luscious truffles – In a food processor jar ground walnuts, make powder.
20. Add in apricot spin for few minutes.
21. Pour in Chambord and stevia; add in cocoa spin again for few minutes.
22. Scrape chocolate mixture in a bowl.
23. Make balls and coat with pistachio, almond and coconut powder simultaneously.
24. Refrigerate in the freeze before serving.
25. For making Scallops with red pepper sauce – Place red bell pepper puree saucepan over stove, on low to medium heat.
26. Cover the pot and cook for 20 minutes.
27. In a pan pour wine, water and salt.
28. Make a pouch of peppercorn and bay leaf place in wine mixture.
29. Place the pan over heat.
30. Add in scallops. Cover the pan, after first boil turn the heat off.
31. For making spicy spinach salad – Pre heat a pan and pour vinaigrette.
32. Add in spinach and toss. Cover and turn the heat off.
SERVING
33. Arrange goat cheese in a plate with grapes and tarragon. Serve with champagne.
34. In a plate pour red pepper roasted sauce, place spicy spinach salad over it, followed by scallops.
35. Serve luscious truffles in a heart shape platter.
1. For Goat cheese truffles – In a food processor jar add in goat cheese, spin for few minutes.
2. Add in tarragon, salt and pepper. Spin again.
3. Scrape the goat cheese mixture into a bowl.
4. For Scallops with red pepper sauce – roast red bell peppers in a broiler pan.
5. Broil for 15 minutes on high temperature.
6. Put roasted red bell pepper in a large bowl, cover with plastic wrap.
7. Keep aside, until cool.
8. Make puree of red bell pepper.
9. Pour in sherry, sprinkle sea salt, nutmeg and white pepper, and blend again.
10. Pour red pepper mixture in a sauce pan.
11. For spicy spinach salad – In a blending jar pour Green Extra virgin olive oil and Cranberry infused balsamic vinegar.
12. Add in Dijon mustard, vegetable broth, chipotle and garlic.
13. Blend for few minutes.
14. Keep the vinaigrette aside.
15. Slice scallops in half.
MAKING
16. For making Goat cheese truffles – Scoop out goat cheese mixture on wet hand, make balls, and stuff grapes.
17. Coat with pistachio and walnut simultaneously.
18. Keep the goat cheese truffles in freeze.
19. For making luscious truffles – In a food processor jar ground walnuts, make powder.
20. Add in apricot spin for few minutes.
21. Pour in Chambord and stevia; add in cocoa spin again for few minutes.
22. Scrape chocolate mixture in a bowl.
23. Make balls and coat with pistachio, almond and coconut powder simultaneously.
24. Refrigerate in the freeze before serving.
25. For making Scallops with red pepper sauce – Place red bell pepper puree saucepan over stove, on low to medium heat.
26. Cover the pot and cook for 20 minutes.
27. In a pan pour wine, water and salt.
28. Make a pouch of peppercorn and bay leaf place in wine mixture.
29. Place the pan over heat.
30. Add in scallops. Cover the pan, after first boil turn the heat off.
31. For making spicy spinach salad – Pre heat a pan and pour vinaigrette.
32. Add in spinach and toss. Cover and turn the heat off.
SERVING
33. Arrange goat cheese in a plate with grapes and tarragon. Serve with champagne.
34. In a plate pour red pepper roasted sauce, place spicy spinach salad over it, followed by scallops.
35. Serve luscious truffles in a heart shape platter.
Chef
