Oh Valentine's day

Some may think Valentine's day is an over-commercialized Hallmark holiday, but I happen to think it's a good reminder to spread the love. My aunt used to have an inside joke with my sister and I and she would buy us heart shaped things for our birthdays, un-related holidays, and just because – not to mention, she would go wild for Valentine's day. I have no idea how the tradition started (or what the inside joke was), but I'm dedicated to keeping it alive! It makes the holiday more about love and less about mooshy gooshy romance.

On Monday night, I downloaded sappy love songs from the ages to play in the background, gathered ingredients for a delicious meal and filled out a handmade card (to be honest I made it last year, along with hundreds more! I should really get into the card selling business). Dan had other ideas about the holiday and resisted flowers (even when I sent him to the store for forgotten ingredients) and failed at his only task: to think of the evening’s entertainment. I realize I like to go a little overboard, even when the cupid-struck holiday lands on a Monday, so we’ll give him a pass this one time – especially because he was so helpful in the kitchen! We had a blast making a fancy, yet simple, dinner for two to celebrate the heart-filled holiday. See below for substitutions and special notes.

Salad: romaine, strawberries, avocado, red onion (diced), and a little cheat – store bought Brianna’s Blush Wine Vinaigrette

Main Course: Sautéed scallops with tomato-basil sauce over angel hair pasta (adapted from Giada de Laurentiis’ recipe featured on the Today Show)

Dessert: Chocolate almond tarts (Also adapted from Giada de Laurentiis)

Sauteed scallops with tomato-basil sauce over angel hair pasta
Serves 4-6
Sauce: Giada De Laurentiis

Ingredients
•    1 pound angel hair pasta
•    1 (15 ounces) can diced tomatoes
•    2 packed cups fresh basil leaves
•    1 clove garlic, chopped
•    2 teaspoons fresh lemon juice
•    1 teaspoon grated lemon zest
•    3/4 cup chopped smoked almonds (or raw almonds toasted)
•    1/4 cup chopped fresh basil leaves
•    6 large scallops

Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

If the scallops are large, slice them in half to create two disks. Sear the scallops in olive oil (about 4 minutes on each side) and sprinkle with salt and pepper to taste.

Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with chopped basil. Place the seared scallops over the top of the pasta on each plate.

Chocolate almond tarts (Giada De Laurentiis)

Ingredients
•    3 large or 7 (2 1/2-inch) square chocolate graham crackers (I used teddy grahams)
•    1 tablespoon slivered almonds
•    2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for greasing the pans
•    1/2 cup heavy cream
•    1 tablespoon honey
•    1 cup (6 ounces) semi-sweet chocolate chips, such as Nestle Toll House

Preparation
Special equipment: 2 4-inch diameter round or heart-shaped springform pans

Preheat the oven to 350 degrees F.

Butter the bottom and sides of 2 4-inch springform pans.

Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pans. Bake for 10 minutes. Cool to room temperature, about 15 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a small bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Ladle the chocolate mixture over the prepared crusts. Refrigerate for at least 5 hours or preferably overnight.

Loosen the tarts from the sides of the pans by running a thin metal spatula around the edges. Remove the sides of the pans and transfer the tarts to 2 dessert plates. Top with whipped cream and/or ice cream and serve.

I didn’t have heart shaped pans so I made one 9-inch tart and we cut out shapes with cookie cutters. Make sure the tart is very cold before doing this as it melts with the warmth of your fingers.

Cook's Note: If chocolate graham crackers are not available, substitute with honey graham crackers and add 1 tablespoon unsweetened cocoa powder when blending.