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In The Kitchen with Vera: Dinner for Two

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This week’s show is one we filmed two years ago in January and WOW. – the recipes and the suggestions are just as delicious and appropriate as we approach Valentine’s Day as they were in 2020. 

What has changed, however, is the celebration of my husband’s hobby of golf. I was so proud in 2020 to celebrate his accomplishment of 100 times shooting his age or below on the golf course. Well, the new record is 191, so obviously his game has continued to improve, or some people will say that it just gets a bit easier as you add another year. No matter what, I’m so proud of his golf game and his love for the sport.

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I hope you will tune in to get some tips on another great meal idea for two and also just some great recipes that are wonderful for any time.

The Seared Scallops with Fettuccine would be great on any Friday night and can be done without a lot of mess or ingredients.  It’s one of those meals that you might both end up in the kitchen with maybe the beginning of a great bottle of wine.

Scallops with Fettuccine

Pan-Seared Scallops w/Fettuccine in a Fennel Cream Sauce

Total time: 30 minutes

Serves: 2

Ingredients:

1 dozen large scallops

2 cloves garlic, finely chopped

2 Tbsp extra virgin olive oil

½ Cup whipping cream

¼ Cup chicken stock

1/8 Cup white wine

1/8 lb low sodium bacon (3 slices), chopped and cooked crisp

1/3 Cup fennel, finely chopped

¼ tsp salt and pepper to taste

4 oz fettuccine pasta

Instructions:

Cook pasta per package instructions, drain and set aside.

Chop bacon into small pieces and cook until crisp in a large nonstick sauté pan or cast iron.

Drain bacon on paper towel, keep bacon grease. Set bacon aside.

Add garlic and fennel to the pan and sauté until the fennel begins to soften; couple of minutes.

Add the stock and wine and reduce the volume of the liquid by simmering couple of minutes.

Add whipping cream, stir and simmer.

In a separate heavy bottomed sauté pan or cast iron, heat olive oil until very hot on medium high heat. 

Pat scallops dry. Lightly salt and pepper the scallops on one side.

Place in heated pan seasoned side down and salt and pepper again. 

Sear for only about 2 minutes per side. 

Serve the scallops over the fettuccine and sauce. 

Garnish with bacon.

The pan roasted green beans may turn into your favorite quick vegetable. So full of flavor and just the right amount of crispness, this green vegetable adds color and crunch to this meal.

Roasted Green Beans

Total Time: 20 Minutes

Serves: 2

Ingredients:

¼ lb green beans, stems trimmed off

1/8 cup sliced almonds

1 Tbsp olive oil

Kosher salt

Black pepper

Instructions:

Preheat oven to 425 degrees F.

Spread the green beans into an even layer on a rimmed baking sheet (line with parchment or foil first for easier cleanup). 

Drizzle with olive oil and sprinkle generously with salt and black pepper. Toss to coat everything evenly.

Place on the center rack, and roast for about 8 minutes.

Taste, and if needed add a pinch more salt and pepper.

Garnish with sliced almonds.

Roasted Green Beans

Finally, chocolate is always king on Valentine’s Day and our chocolate lava cake is a SHOW stopper!  Be sure to check out our reel Friday and the photography on our social media – @veryverastewart on Facebook and Instagram.

Chocolate Lava Cakes

Total: Approx. 20 min

Serves: 2 servings

Ingredients:

Baking spray

½ stick butter (4 Tbsp)

1 oz bittersweet chocolate

1 oz semisweet chocolate

2/3 cup Confectioners’ sugar

1 whole egg

2 egg yolks

½ tsp vanilla

¼ cup all-purpose flour

1/8 cup Confectioners’ sugar for garnish

Favorite ice cream, for serving

Directions:

Preheat the oven to 425 degrees F.

Spray ramekins with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate until butter is melted, whisk together.

**The melt feature of the microwave works great, or a double boiler maybe be used. If using double boiler, remove from heat before moving on.

Stir in the 2/3 cup confectioners’ sugar until well-blended. Whisk in the egg, egg yolks and vanilla.

Stir in the flour. Divide the mixture among the ramekins.

Bake approximately 13 minutes.  Let stand at least one minute.

Invert on individual plates while warm, sprinkle with sifted confectioners’ sugar and serve with your favorite ice cream!

Chocolate Lava Cake

The VeryVera Show is aired at 12:30 p.m. Thursday and 7:30 p.m. Saturday on WJBF-TV.

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