Go Back
A beautifully arranged platter of Valentines food for a romantic dinner.

Romantic Scallops & Molten Chocolate Duo

Indulge in a sophisticated meal with pan-seared scallops in a zesty lemon-garlic butter sauce, followed by decadent molten chocolate lava cakes with a vibrant raspberry coulis for a romantic culinary experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 800 kcal

Equipment

  • Paper towels
  • Large, heavy-bottomed skillet
  • Oven
  • Ramekins (four 6-ounce)
  • Baking sheet
  • Small saucepan

Ingredients
  

For the Romantic Main (Pan-Seared Scallops with Lemon-Garlic Butter Sauce):

  • 1 lb Large Sea Scallops 12-15 count, dry-packed
  • 4 tablespoons Unsalted Butter
  • 3 cloves Garlic minced
  • 1 large Lemon juiced and 1/2 zested
  • 2 tablespoons Fresh Parsley chopped
  • 1 tablespoon Olive Oil
  • Salt To taste
  • Freshly Ground Black Pepper To taste

For the Decadent Dessert (Chocolate Lava Cakes with Raspberry Coulis):

  • 4 oz Dark Chocolate good quality, 70% cocoa minimum
  • 1/2 cup Unsalted Butter 1 stick
  • 2 Large Eggs whole eggs + 2 egg yolks
  • 1/4 cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • Salt Pinch

For the Raspberry Coulis:

  • 1 cup Fresh or Frozen Raspberries
  • 1-2 tablespoons Powdered Sugar or to taste
  • 1 teaspoon Lemon Juice

Instructions
 

Pan-Seared Scallops with Lemon-Garlic Butter Sauce:

  • Pat scallops dry with paper towels, remove the side muscle if present, and season with salt and pepper.
  • Heat a large skillet over medium-high heat with olive oil until shimmering hot.
  • Sear scallops in the hot pan for 1.5-2 minutes per side until golden brown, then remove and set aside.
  • Reduce heat to medium, add butter to the pan, and scrape up browned bits. Cook minced garlic for 30 seconds until fragrant, then stir in lemon juice and zest.
  • Return scallops to the pan, toss gently in the sauce for 30 seconds to warm, and stir in fresh parsley. Serve immediately.

Chocolate Lava Cakes with Raspberry Coulis:

  • Preheat oven to 400°F (200°C) and prepare four 6-ounce ramekins by greasing and flouring them or using non-stick spray.
  • Melt dark chocolate and butter in a heatproof bowl until smooth, then let it cool slightly.
  • Whisk together whole eggs, egg yolks, granulated sugar, vanilla extract, and salt until light and frothy.
  • Gently fold the melted chocolate mixture into the egg mixture until just combined, then gradually fold in flour until no streaks remain.
  • Divide batter among ramekins and bake for 12-14 minutes, or until edges are set but the center still jiggles slightly.
  • While cakes bake, combine raspberries, powdered sugar, and lemon juice in a saucepan, cooking over medium heat for 5-7 minutes until the sauce thickens slightly.
  • Cool cakes for a minute, then invert onto plates, drizzle with raspberry coulis, and serve immediately.

Notes

For the best scallop sear, ensure the pan is very hot and the scallops are completely dry. Do not overcrowd the pan; cook in batches if necessary. When making the lava cakes, be careful not to overbake them to ensure a molten center. For a smoother raspberry coulis, press the cooked mixture through a fine-mesh sieve to remove seeds.