Simple Valentine’s Day dinner for two
A small, gentle seafood dinner built for two. Pan-seared scallops and a baked salmon fillet come together with bright lemon-herb sauces.
Cooking for one or two means smaller pans, fewer ingredients, and less time at the stove. Both scallops and salmon cook quickly, so you can focus on the plating and the company.
The sauces are light and dairy-forward only where helpful. You can adjust texture by flaking the fish or cutting the scallops into bite-size pieces for easier chewing and gentler digestion.
Ingredients You’ll Need
- 8 large sea scallops (about 6–8 ounces total)
- 1 salmon fillet, 10–12 ounces (center-cut)
- 2 tablespoons extra-virgin olive oil, divided
- 1 small lemon, zested and juiced
- 2 tablespoons plain Greek yogurt (optional, for a creamy sauce)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 small clove garlic, minced
- 1 teaspoon capers, rinsed (optional)
- Freshly ground black pepper
- Pinch of salt, or to taste (use sparingly if your doctor advised you)
- Soft side suggestion: 1 cup warm mashed potatoes, soft polenta, or steamed rice for two
You can serve this seafood duo with a small side of mashed potatoes, soft bread, or a gentle whole grain like soft polenta if you like.
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C). Pat the scallops dry with paper towels and set aside.
- Prepare the salmon: place the fillet skin-side down on parchment on a small baking sheet. Drizzle 1 tablespoon olive oil over the top. Sprinkle half the lemon zest, half the minced garlic, half the dill, and a few turns of black pepper. Add two thin lemon slices on top and bake 12–15 minutes until the fish flakes easily with a fork.
- While the salmon bakes, make a quick lemon-herb sauce: whisk together the Greek yogurt (or 1 tablespoon olive oil if you prefer dairy-free), lemon juice, remaining lemon zest, parsley, capers if using, and a pinch of salt. Taste and adjust, keeping salt low if advised by your doctor.
- Heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil shimmers, add the scallops spaced apart. Sear without moving 2–3 minutes until a golden crust forms, flip and cook 1–2 more minutes until just opaque inside. Remove to a warm plate and let rest 1–2 minutes.
- For softer bites, slice each scallop in half after resting or flake the baked salmon before plating. Spoon the lemon-herb sauce over the scallops and salmon and serve immediately with your soft side.
Tips and Easy Variations
Easier to chew
- Cut scallops into halves or quarters before serving for smaller bites.
- Flake the salmon into bite-size pieces to soften texture.
- Serve with mashed potatoes or soft polenta to make swallowing easier.
Gentle on digestion
- Use olive oil instead of butter in sauces to keep them lighter.
- Skip the yogurt if dairy disagrees with you and use oil-based sauce.
- Steam or gently poach the salmon for 8–10 minutes for an even softer texture.
Flavor and swaps
- Reduce salt and boost lemon, garlic, and fresh herbs for bright flavor.
- Use a few capers for salty, briny notes without over-salting the dish.
- Swap scallops for large shrimp or make extra salmon medallions if scallops are unavailable.
Quick flavor notes
- Taste sauces before adding salt and rely on lemon and herbs for brightness.
- Make the lemon-herb sauce ahead to save time and keep service smooth.
- Keep portions small and plating simple to focus on the meal and company.
Storage and Leftovers
Fridge
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 2 days.
Freezer
Avoid freezing cooked scallops or salmon when possible. If needed, freeze only once soon after cooking and use within a month, but texture may suffer.
Reheating
Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes or steam briefly to keep textures soft. Avoid long reheating.
Conclusion
Give this pan-seared scallops and baked salmon menu a try for a calm, gentle Valentine’s Day dinner for two. It’s simple to prepare, easy to chew or adjust, and keeps portions small so you enjoy the evening—not the cleanup.
The plan balances quick cooking with bright, herb-forward sauces so flavors stay fresh and digestion stays gentle.
FAQ
How do I know the scallops are done?▶
They should be golden on the outside and just opaque in the center. Large scallops typically take about 2–3 minutes per side; avoid overcooking to keep them tender.
Can I use frozen scallops or salmon?▶
Yes. Thaw in the refrigerator overnight and pat very dry before cooking to help achieve a good sear on scallops and even baking for salmon.
