Back to Blog

Romantic Valentine’s Day Dinner for the Harried 

If the thought of eating out on Valentine’s Day sounds uninspiring, but the idea of creating a super romantic meal after working all day sounds even worse, read on, we’ve got you covered with our romantic (and quick) Valentine’s Day dinner for two that can be made in under 45 minutes from start to finish with no marinating or pre-chopping necessary!

Seared Scallops with Roasted Asparagus topped with a Fried Egg, and Truffled Bacon Vinaigrette

Don’t be intimidated by this heady sounding recipe, it’s actually quite simple to make. Open a bottle of chilled Champagne, and buy a slice of decadent chocolate cake from your local bakery (we won’t tell!!), and voila dinner’s done.

Roasted Asparagus

  • 1 lb. asparagus
  • 1 Tbs. olive oil
  • Kosher salt and pepper

Preheat oven to 450. Snap the ends of the asparagus off by bending gently until they snap.  Don’t worry if they’re not all the same size, where they snap is where they are fresh.  Place washed asparagus on a baking sheet and drizzle with olive oil, Kosher salt and pepper.  Arrange the rack in the upper 1/3rd of the oven and roast for 7-8 minutes.  While the asparagus roast.

Shallot Bacon Vinaigrette

  • 3 slices thick-sliced smoked bacon, cut into small pieces with a kitchen shears
  • 1 medium shallot, minced
  • ½ C. red wine vinegar
  • 1½ tsp. packed light brown sugar
  • ¾ tsp. Dijon mustard
  • 3 Tbs. olive oil
  • Truffle salt
  • Freshly ground black pepper

Heat a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, until browned and crispy, about 4 minutes. Remove the bacon to a paper-towel-lined plate and set aside. Save all but 3 tablespoons of the fat in the pan (you will use this to cook the scallops).

Place the pan with the remaining bacon fat over medium heat, add the shallot, and cook until fragrant, about 30 seconds. Whisk in the vinegar, brown sugar, olive oil and Dijon mustard; remove from heat and season with truffle salt and pepper.

Seared Scallops topped with a Fried Egg

  • 1 lb. dry large sea scallops
  • 1 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 extra large egg

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels because surface moisture prevents them from browning.

Using the same skillet, add bacon drippings and butter and heat to medium high heat. Pat the scallops dry once more and put them in a HOT pan in a single, uncrowded layer. Season with salt and pepper, and let sear undisturbed until one side is browned and crisp, 2 to 3 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 3 more minutes.

Remove scallops from pan and while the pan is still hot, crack the egg and fry for approximately 30-40 seconds, or until the whites of the egg brown and the middle is still soft.

Place asparagus and scallops on a plate, drizzle with bacon shallot vinaigrette, and top with fried egg before serving.


Marcia Selden Catering has been creating unique events with an accent on extraordinary food, creativity, and highly polished professional service. The business is a family affair. From her Stamford headquarters, Marcia, with daughter Robin, son Jeffrey, and a team of dedicated and experienced party planners and chefs, work together to create “dream” events. They understand that a great party celebrates life’s milestones and believe in the host’s privilege to avoid stress and enjoy every minute. We are proud supporters of marriage equality. Whatever your desire, whether it’s a low-key clambake on the beach, a lavish over-the-top wedding, or anything in between, they will create a special memory that you and your guests will remember for years.
Marcia Selden Catering and Event Planning
65 Research Drive, Stamford, 203 353-8000