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Feb 11, 2009 12:25 PM

Need some recipe suggestions--sea scallop pairing

Hi all,

I'll be cooking Valentine's day dinner this year, and will be making seared scallops served over wilted spinach for the main course. However, I'm trying to think of an appetizer, first course, and side dish to pair with it, and seem to be drawing a blank. Does anyone have any suggestions?

I'm quite proficient in the kitchen, so they don't have to be basic recipes, but I'd prefer things that can be prepared ahead and/or won't take an entire day to prepare. Looking for something special.


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  1. I think a saffron risotto would go nicely, along with a tart salad...maybe arugula and blood orange

    1 Reply
    1. re: sfbecky

      Risotto was my first thought as well, but I think I'm going to skip it as the scallops are already so rich.

      The salad, however, is a good idea. Something tart (orange) and pungent (arugula) would do nicely to counterbalance the sweet richness of the scallops.

    2. Appetizer: Miniature crab cakes. Side: Create some phyllo dough nests (not tarts, but nests made of narrow strips of phyllo dough) and arrange to receive a topping of ricotta cheese and caviar.

      2 Replies
      1. re: todao

        Mushroom tartlets or beet gnocchi with lemon brown butter- I'm sure both would be excellent with scallops...Did the tartlets last year for my beloved- best made a day ahead so the flavors meld. Also with the pasta- you could prep ahead and then cook the day of...I get you though- the food has to be great, but you want to spend time together as well!

        1. re: Bunnyfood

          Right, it's no good if I spend the whole evening in the kitchen!

          I like the tarts idea--is there any particular recipe you used?

      2. Anyone else have any thoughts?

        1 Reply
        1. re: aravenel

          I keep wanting to suggest something made with guava paste, because the flavor combination seems right, but I'm not sure what...

          Another option might be a light pasta dressed with gorgonzola and pine nuts.