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tandem cooking: mood food 
a valentine's day menu
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At this point, the crostini are ready for eating. Take a small break while the custard bakes, and nibble away at your tasty appetizers. Have a glass of wine. Relax.

person A person b

6 Prep the scallops: Wash and pat the scallops dry with paper towels. Make a horizontal slice in each, being careful not to cut all the way through, and stuff with pesto. Sprinkle lightly with salt and pepper and place on a dish; refrigerate.
7 Set the table … use the good dishes of course! A candle or two is essential as well, but obviously, wait until you sit down for your meal before lighting them up.
8 When the rice is done cooking, cook the scallops (don’t start sooner: you’ll want to serve these hot): Heat 1-2 Tbsp. olive oil in a skillet over medium-high heat for several minutes (you want the oil pretty hot, but not smoking – the scallops should instantly start to sizzle when you slide them into the pan). Place the scallops flat in the skillet, and cook for about two minutes, until the bottoms are golden-brown. Flip, and cook another two minutes or so. Remove the scallops and arrange on a serving plate.

6 Make the rice: Place one cup stock, 2/3 cup water and saffron in a small pot and heat on medium, covered, until steaming hot. In another small pot, heat olive oil and saute the onion until soft and aromatic. Add 1 cup rice, stirring well to coat each grain. Cook for a minute or so, until the outside of the rice begins to turn translucent. Add the heated stock and a sprinkle of thyme. Bring to a boil, cover and reduce heat to low. Cook for 15-20 minutes (after 15 minutes, lift the lid and taste the rice. If it's cooked through and there's no liquid left, it's ready. If there's still liquid, cook uncovered for another few minutes, until the liquid has evaporated. If it still seems too hard, cover and cook for another 3- 5 minutes). Remove from heat; cover until ready to serve.
7 While the rice is cooking, make the salad. Assemble washed greens on two salad plates. Top with the sliced pear, then crumble gorgonzola and sprinkle walnuts on top. Set the salads out on the dinner table, next to the dinner plates.
8 Wash up some of the dirty dishes/start loading up the dishwasher.

together: Bring the scallops, rice and salad dressing to the dinner table. Pour some more wine, and enjoy your meal!

get printer-friendly directions!

individual recipes:
crostini with shiitake mushrooms and brie

pesto-stuffed scallops with saffron rice
gorgonzola and pear salad


check out a vegetarian valentine's day menu
eat your heart out 

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tandem cooking: summer grill  

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