The Perfect Valentines Day
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SCAMPI-STYLE STEAK & SCALLOPS
Author: Judy Purcell
Recipe type: Beef, Main Dish, Seafood
Serves / Yields: 2
- 2 beef tenderloin steaks, 1½-inch thick
- Sea salt and freshly ground pepper
- 3 tablespoons butter
- 6 large sea scallops, rinse and pat dry
- 2 tablespoons olive oil
- ¼ cup finely chopped green onions (about 4 scallions), white and light green part
- 3 large cloves garlic, 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
- Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small skillet or wide sauce pan as described in step 2.) Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes. When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.
- Sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
- Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.
- Serve immediately with additional sauce over both the scallops and the steak.
Valentine's Day Mini Cherry Heart Pies
Author: Ashley at Frugal Coupon Living
- 1 box Refrigerated Pie Crust
- 11 oz Cherry Pie Filling
- 1 Egg
- 1 tbsp Milk
- White Sparkling Sugar
- Heart Shaped Cookie Cutter
- Preheat oven to 350.
- Using a 3 to 4" heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
- Cut as many shapes as you can get rerolling scraps as needed.
- Line a baking sheet with parchment paper.
- Mix together egg and milk to make an egg wash.
- Place half of the hearts on prepared pan(s).
- Use egg wash to wet the edges of the hearts.
- Place a small amount of the pie filling in the center of each.
- Make a small x cut in the center of the remaining half of the hearts.
- Place an x heart on top of each filled heart and press and crimp edges.
- Brush sealed pie with egg wash and dust with sparkling sugar.
- Bake for 14-16 minutes until crust is browned.
- Allow to cool.