Date Night Delicacy

When I think of romantic date-worthy food, my mind automatically turns to France. Maybe it has something to do with the fact that I was proposed to in one of the most romantic cities on the planet - Paris - right beneath on of the most romantic icons in the world - the Eiffel Tower - (Tom Cruise and Katie Holmes have got nothin' on me), but I like to think it's something more. After all, what's more romantic than a candlelit dinner at a sidewalk cafe with a nice bottle of wine? And while this type of dinner can be romantic anywhere in the world, the French have truly perfected it.

For those of us who can't afford to jet over to France for an evening meal, I provide the following recipe for French-style scallops in white wine and butter sauce with capellini. This is such a great date night meal. It literally takes less than 10 minutes to make, but it tastes so decadent and rich that your date will think you spent hours slaving away on it. Don't worry, your secret is safe with me.

Scallop Capellini with White Wine Butter Sauce

1/2 lb (1/2 box) capellini pasta
1 lb fresh scallops (avoid frozen or previously frozen scallops)
salt and pepper (for seasoning)
all purpose flour (for dredging)
1/2 stick of unsalted butter, divided in half
3 large shallots, finely chopped
2 cloves garlic, minced
1/2 bunch of parsley, chopped
1/3 cup white wine
fresh lemon juice

De Cecco = Delicious. Plus, capellini only takes 2 minutes to cook (no joke).

Chop scallops in half and season with salt and pepper.

Dredge in flour.

Turn to coat both sides with flour.

Place scallops in hot pan with 1/4 stick (1/2 of total amount required for recipe) melted butter over medium-high heat. No matter how tempted you may be, DO NOT under any circumstances touch or turn the scallops for at least 2 minutes.

After two minutes, flip the scallops over. They will have this lovely golden brown crust. Cook for another two minutes on the previously uncooked side, then remove the scallops from the pan.

Melt the remaining 1/4 stick of butter and add parsley, shallots, and garlic. Saute for 2 minutes.

Add white wine and return scallops to pan so that all of the flavors can meld together. Cook for two minutes, then add several squirts of fresh lemon juice just before serving.

Plate the pasta. Top with scallops.

Pour sauce over pasta, then toss to coat evenly.

Serve al fresco with the wine you used in the recipe (and, of course, candlelight).