Raw oysters, caviar and chocolate are classic aphrodisiacs, but what about artichokes and other seafood? Apparently, scallops and artichokes also have mood-enhancing properties and are highly recommended eats on Valentine’s Day. (At least according to the “food experts” I consulted for this piece.)
Just in time for Love Day, the following sexy treats should help spice up your dinner plans. If you really want to heat things up during mealtime, I would suggest indulging in these dishes sans utensils. Instead, use your fingers to feed the Artichoke Pizza to your sweetie. After all, fewer utensils to wash means more time to snuggle after dessert.
ARTICHOKE PIZZA
Ingredients:
1 can (14 ounces) artichoke hearts, drained, quartered
1 red bell pepper, chopped
2 cups shredded Italian cheese blend
1 cup grated Parmesan cheese, divided
1.2 cup chopped fresh parsley
1/2 cup mayonnaise
2 teaspoons coarsely chopped garlic
2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (10-inch) focaccia bread, sliced in half horizontally
2 tablespoons olive oil
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine artichokes, red pepper, cheese blend, 1/2 cup Parmesan cheese, parsley, mayonnaise, garlic, pepper and cayenne pepper, mix well.
Place each focaccia half on cookie sheet. Sprinkle each half with 1 tablespoon olive oil and 1/4 cup Parmesan cheese.
Divide and spread artichoke mixture on each half.
Bake for 20 to 25 minutes or until bubbly.
SEARED SCALLOPS
Ingredients:
1 pound dry pack sea scallops (about 10)
1 ounce olive oil
Salt and pepper to taste
1/2 ounce fresh minced garlic
2 ounces white wine
1 lemon (juiced)
3 ounces whole butter (cold)
2 ounces fresh chopped Italian parsley (or any combination of Italian parsley, basil, oregano, and chives)
Directions:
Heat saucepan on high for about 2 minutes.
Season scallops with salt and pepper to taste. Add olive oil and scallops to pan. Cook for 3 minutes until brown and caramelized. Flip scallops and cook for another 3 minutes. Add more oil as needed. Remove scallops from saucepan and plate on plate.
Add garlic, wine and lemon juice to warm saucepan. Reduce by half, and then add butter and fresh herbs.
Pull pan from heat and stir until butter melts.
Pour sauce over scallops and serve immediately.
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