Valentines Dinner Menu – Cocoa Scallops with Vanilla Bean and Saffron Beurre Blanc on a bed of micro green

My husband and I had the best Valentine’s Day  – it started with a trip to the Providence Winter Farmer’s Market where we picked up some amazing scallops – Bomster Scallops from Stonington CT.   The scallops are harvested and flash frozen right on the boat shortly after being shucked, they are not rinsed with fresh water or treated in any way – to read more here is a link to an article that ran in RI Monthly.- Bomster Scallops.   These scallops are the best, about the size of a half dollar, fresh and dry packed.  Also on our trip I picked up micro greens from Ledge Farms and of course some cheese from Narragansett Creamery and Blue Corn Meal from Kenyon Mills (not sure what I will be making with this…I will keep you posted).    After our market trip we were off to Federal Hill for a little lunch at Zooma and I can’t go to Federal Hill without a stop in at Venda Ravioli.  The check out line wove through the store and I am not exaggerating when I say there must have been 40 people in line if not more.  We bypassed that line and went for a Cappucino and a almond cookie and headed back home with our treasures to prepare dinner.  On the Valentine’s Dinner menu….

Cocoa  Scallops with a Vanilla Bean and Saffron Beurre Blanc on a bed of micro greens with crispy and spicy sweet potato rounds served with a side of roasted asparagus.  We served it with a Kim Crawford Marlborough Sauvignon Blanc.  For dessert homemade truffles made by Chef Patti of Anastasia’s Table.   Thanks Patti!  Happy Valentines Day!

cocoa-scallops-with-micro-greens-and-sweet-potatoe-rounds