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Seven complete menus for an unforgettable Valentine’s dinner

22 mayo, 2021

Is there anything more romantic than a dinner for two, prepared with great care and affection, taking care of every last detail? Whether on Valentine’s Day or on another designated date, you already know what they say, you have to celebrate everything, and as tomorrow is a special day, we are going to propose seven complete menus for an unforgettable Valentine’s dinner.

Get the most beautiful tablecloth, the best dishes and the special glasses to spend a perfect evening, because one of the most romantic details that you can have with your loved one is to cook for her. But just in case you are short of ideas, we suggest seven options with which you will have guaranteed success. You can start with a suggestive raspberry mimosa cocktail and all that remains is to enjoy.

An original touch in your Valentine's dinner: three flowers that will combine great with your dishes

Menu 1


First course | Asparagus mousse

  • Ingredients: 25 g of butter, 50 g of leek, 50 g of onion, 175 g of canned white asparagus (drained weight), 30 g of vegetable broth, 1 sheet of 2 g gelatin, 1 XL egg white (or 2 egg S), salt and ground black pepper. To decorate: 20 g of grated cheese, 8 fine wild asparagus and 1/2 slice of Serrano ham.

  • preparation: We start by poaching the leek and the onion that we will have, previously, finely chopped. In the case of the leek, well washed to remove the possible remains of earth that it may contain. Heat the butter in a saucepan, add the vegetables and cook over a low heat for approximately 10 minutes. Meanwhile, we drain the asparagus and wash them well to eliminate the acid flavor that the canned liquid gives them. We drain them and dry them thoroughly with absorbent paper. We cut them into two or three pieces and add them to the casserole along with the vegetable broth. Let it cook over low heat for five minutes or until there are no remains of broth. Hydrate the gelatin sheet in a bowl with plenty of cold water for five minutes. Crush the asparagus mixture and pass it through a fine mesh strainer. Season to taste and add the hydrated and drained gelatin, which will melt due to the heat. We stir until integrating and let it temper for a few minutes. We mount the white and mix it with the asparagus puree. We do it little by little, with enveloping movements and making sure to integrate the added well before adding more. We transfer to four glasses or bowls and let it rest in the fridge so that it takes shape for about an hour. Meanwhile we prepare the decoration. In a hot pan we place four small mounds of cheese, crush and let melt for a couple of minutes before turning and brown on the other side. We pass the asparagus on the grill with a little oil. Chop the ham and grill it until crisp. Decorate to taste and serve at room temperature.


Second course | Spicy scallops with tomato and ginger sauce

  • Ingredients: 12 scallops, 300 ml of crushed tomato, 1 leek, 1 clove of garlic, 1 piece of chilli, 1 piece of 1.5 cm ginger, chopped parsley

  • preparation: To make it, we start by mincing the garlic and the leek very finely and put it to simmer over a low heat. After about fifteen minutes – remember that we do not want to toast it but to do it slowly in its own sugars as when caramelizing onion – we add the crushed tomato and let the whole cook for about 12 minutes. We peel the piece of ginger, -it is very easy if you use the edge of a teaspoon and you slide it with a little pressure- and we chop it very finely. We add it to the tomato and leek sauce and let it cook for another five minutes. This is when we taste and rectify the salt. We finish by putting the scallops on the sauce forming several layers and let them cook inside it for about three or four minutes. With that time it is enough for the meat of this seafood to be cooked but remain juicy and for it to take on the aromas of the sauce ingredients. If you prefer, you can mash the sauce so that it does not have any bumps before adding the scallops, but I did not. Finally, we turn off the heat, add a little parsley -optionally coriander if you prefer- very chopped and take it to the table


Dessert | Sabayon with red berries

  • Ingredients: 6 L egg yolks, 120 g of sugar, 60 g of dry marsala wine, 60 g of dry white wine.

  • preparation: We will start by placing a large pot on the fire with enough water to cover half of a bowl that fits around the perimeter of that pot or another smaller pot, this is to make a bain-marie. We put to heat over medium heat and beat the yolks together with the sugar with a whisk or electric mixer until they turn white, without stopping to move the mixture so that it does not curdle with the heat of the bain-marie. Once they are foamy, we add the marsala little by little in a fine thread and without stopping beating, once the wine has been incorporated into the yolk and sugar mixture, remove from the bain-marie and continue beating out of the heat until the cream is thick and completely cold. We distribute on plates and garnish with red fruits such as raspberries, strawberries, blueberries, sage leaves and edible rose petals. We serve at the moment.

Menu 2


First course | Julia Child-style stuffed scallops

  • Ingredients: 2-4 scallops (depending on whether we are going to serve them as a starter or a single dish), 2 tablespoons of butter, 1/2 sweet onion, 1 shallot, 1 small garlic clove, 1 teaspoon of olive oil, 1 bay leaf , 1 teaspoon of Provencal herb mixture, 1 glass of white wine, gratin cheese, a little breadcrumbs, black pepper and salt.

  • preparation: Chop the sweet onion and shallot separately into small cubes. Also chop the garlic clove. Melt 1 tablespoon of butter in a pan and add the onion, over low heat. Cook for about 5 minutes, without letting it brown. Add the shallot and garlic clove, cook for a couple of minutes. Remove and reserve. Dry the scallops well and remove the corals, which we will chop. Season and lightly flour. Melt the other tablespoon of butter and the teaspoon of oil in a pan and brown the scallops on both sides over very high heat for a couple of minutes. Add the chopped corals, the poached onion, the bay leaf and the Provençal herbs. Cover with the wine, lower the heat and cover. Cook for about 10 minutes, until the sauce reduces. Remove the bay leaf and spread the filling on the clean scallop shells or ramekin molds. Top with cheese, a little breadcrumbs and a pinch of butter. Gratin in the oven when serving.


Second course | Chicken in balsamic reduction and vegetables

  • Ingredients: 2 chicken breasts, 400g of green beans, 12 cherry tomatoes, 2 tablespoons (soup) of mustard, 4 tablespoons of balsamic, a teaspoon (coffee pot) of dried thyme, a tablespoon of butter, a tablespoon of olive oil, salt and ground black pepper.

  • preparation: To start, we are going to heat the butter and olive oil in a pan and then seal the chicken breasts for about 4 minutes on each side, over medium high heat. Meanwhile, mix the balsamic with the mustard, thyme, salt and pepper to taste in a bowl. We boil the green beans in a pot with water and salt, for about 20 minutes or until they are soft. We drain the water and reserve them. Immediately pour the balsamic preparation over the breasts, lower the heat, cover the pan and leave for about 10 minutes. Finally we add the vegetables, adjust the seasoning with salt and pepper if necessary. Leave, always on a low heat and with the pan covered, for an additional 20 minutes.


Dessert | Crêpes cake with strawberries and cream

  • Ingredients: 8 crêpes, 500 ml of whipping cream, 75 g of sugar, 1/4 teaspoon of vanilla extract, 200 g of strawberries and ground sugar for dusting.

  • Ingredients for the crêpes: 125 g of flour, 250 g of milk, 1 egg, 1 tablespoon of extra virgin olive oil, 1 pinch of sugar and 1 pinch of salt.

  • preparation: We start by making the crêpes, for this we put all the ingredients in the blender glass and beat everything until it is well integrated. Afterwards, we let the dough rest in the fridge for a minimum of 20 minutes. We grease a non-stick pan with a little butter and put it on a high heat. We pour a portion of the dough, enough so that there is a thin layer that occupies the entire base of the pan, and we let it do until it has browned, we turn it over and brown it on the other side. As we make them we keep them stacked on a plate. We whip the cream with the vanilla extract and the sugar. To present the cake, we place a crêpe on the plate, spread a little flavored cream and cover with another crêpe, repeat until we finish with the cream and the crêpes. We decorate the cake by distributing the strawberries on the surface and sprinkling with the ground sugar.

Menu 3


First course | Crêpes with chickpea flour stuffed with avocado

  • Ingredients for the dough: 110 g of chickpea flour, 250 ml of water, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of salt, chives, parsley or some other fresh herb to taste, black pepper, extra cooking oil.

  • Ingredients for the stuffing: 1 ripe avocado, 1/2 teaspoon of brewer’s yeast, 1/2 red onion, 1 hot red pepper, granulated garlic to taste, 1/2 teaspoon of lemon juice, a pinch of salt, extra virgin olive oil to taste .

  • preparation: Arrange the chickpea flour in a bowl, or better, in a jug, and add the water. Add the olive oil, the salt, the chives or the herb that we want well chopped and a dash of black pepper. Mix very well with a few rods until there are no lumps, cover with a clean cloth and let it rest for 20-30 minutes. Take advantage while to prepare the ingredients of the filling. You can use whatever you want, although in my case I have used crushed ripe avocado, red onion in fine julienne strips and a fresh hot pepper. Mix the avocado with the lemon juice, some salt and the yeast in a bowl. Arrange the julienned onion in a bowl with cold water so that it is not so strong. Thinly slice the hot pepper, discarding the seeds ….