PreviousRead by Michael Flamel
When Valentine’s Day rolls around and Gail and I find ourselves at home, we’re often torn between dressing up and heading out to one of the wonderful restaurants nearby or staying in and cooking together. More often than not, our love for New England’s fresh ingredients and simple, comforting flavors wins, and we end up recreating one of our favorite meals at home.
There’s something extra special about preparing a meal from scratch with your loved one—especially when it celebrates the flavors of where you live. These dishes represent the best of New England: the fresh, briny taste of the coast and the warm, sweet flavors of our region’s famous maple syrup. This year, we’re sharing two of our favorite recipes—a perfect combination for a cozy evening in, with just the right mix of elegance and comfort.
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Seared Scallops with Butternut Squash Risotto
It is a luxurious and flavorful dish that combines creamy butternut squash risotto with perfectly seared scallops. The risotto is made with tender roasted butternut squash, creamy Parmesan cheese, and a hint of white wine, creating a rich and comforting base. The scallops are seared to golden-brown perfection, offering a delicate and sweet contrast to the savory risotto. Garnished with fresh parsley, this dish is a delightful blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
- For the Scallops:
- 8 large sea scallops, cleaned and patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
- For the Butternut Squash Risotto:
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup Arborio rice
- 4 cups chicken broth (or vegetable broth)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- For the Risotto:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden. Set aside.
- In a large saucepan, heat 1 tbsp butter and sauté the onion and garlic until soft and translucent, about 3-4 minutes.
- Add the Arborio rice and stir to coat the grains in the butter. Cook for 1-2 minutes, then pour in the white wine. Stir constantly until the wine is mostly absorbed.
- Gradually add the broth, one ladleful at a time, stirring frequently. Wait until the broth is absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender.
- Stir in the roasted butternut squash and Parmesan cheese. Add the remaining butter and season with salt and pepper to taste. Keep warm while preparing the scallops.
- For the Scallops:
- Season the scallops with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
- Once the butter is melted and sizzling, add the scallops. Sear for 2-3 minutes on each side, until they develop a golden-brown crust and are just opaque in the center. Be careful not to overcook.
- Remove from the pan and garnish with fresh parsley.
Serving Suggestions: Serve the seared scallops over the creamy butternut squash risotto, alongside steamed asparagus and a pear and walnut salad for a perfect balance of flavors and textures.
Beverage Pairing: A buttery Chardonnay pairs wonderfully with the scallops and risotto, while hot spiced cider offers a cozy non-alcoholic option.
Maple-Glazed Pork Tenderloin with Roasted Root Vegetables
Juicy pork tenderloin glazed with a sweet and tangy maple mixture, served with a medley of caramelized roasted root vegetables. A perfect blend of sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Entrées
Ingredients
- For the Pork Tenderloin:
- 1 pork tenderloin (about 1 lb)
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- For the Roasted Root Vegetables:
- 1 large carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper, to taste
Instructions
- For the Pork Tenderloin:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and garlic to make the glaze.
- Heat the olive oil in a large oven-safe skillet over medium heat. Season the pork tenderloin with salt and pepper, then sear on all sides until golden brown, about 4-5 minutes.
- Brush the pork generously with the maple glaze and transfer the skillet to the oven. Roast for 15-20 minutes, basting occasionally with more glaze, until the internal temperature reaches 145°F (63°C).
- Remove from the oven, cover with foil, and let rest for 5-10 minutes before slicing.
- For the Roasted Root Vegetables:
- Toss the chopped vegetables with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast in the oven for 30-35 minutes, or until tender and caramelized, stirring halfway through.
Serving Suggestions: Serve the tender maple-glazed pork alongside garlic mashed potatoes and roasted vegetables for a hearty, comforting meal.
Beverage Pairing: A hard cider complements the sweetness of the maple glaze, while a maple-infused whiskey adds a cozy, New England twist for a special occasion.
Valentine’s Day at home doesn’t have to mean giving up on romance or flavor. With these dishes, you’ll feel the love in every bite, from the fresh scallops of the New England coast to the rich, comforting warmth of maple-glazed pork. Whether it’s a snowy evening or just the two of you enjoying a quiet night in, this cozy supper brings a taste of New England straight to your table.
I make roasted veggies often; however, I prefer to use finely chopped rosemary over thyme.
You can have the scallops, the rest I could wolf down at this very moment! I will definitely try this pork tenderloin recipe, sounds so scrummy! And, to have a man cooking in my kitchen-I’d think I walked into the wrong house! Kudos, ten times over!