Paul and I used to go out to dinner when it was just the two of us. When that got too pricey, I started cooking more at home. Since I want to spend our time alone relaxing, I choose recipes that are quick and easy to prepare, not too expensive and still gourmet. The following I adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

Mustard Roasted Fish

Ingredients:

2 fish fillets- snapper or tilapia

8 oz creme fraiche

4 T whole grain dijon style mustard

3 T minced shallots (original recipe called for two but I like a lot of shallots)

2 tsp drained capers

Preheat oven to 425 degrees. Place fish skin side down on baking dish and season with salt and pepper. Combine all other ingredients in a small bowl and mix well. Smother the fish with it and place in the oven. Cook for 10-15 minutes until done. I served with rice and roasted tomatoes. Grilled asparagus would have been good too. Pair with a light Reisling.

Bay Scallops Gratin

Another great date night recipe. Paul loved this and said this recipe was definitley a keeper.  

Ingredients:

3 T unsalted butter

3 large garlic cloves (Is there such a thing as too much garlic?)

1 or 2 medium shallots

1 thinly sliced prociutto, fried to a crisp and chopped

2 T fresh lemon juice

1 T Pernod ( I substituted 1tsp anise extract and it was great)

1 tsp kosher salt

1/2 tsp fresh ground pepper

3 T good olive oil

1/4 panko (Japanese bread crumbs)

3 T dry white wine

1 pound fresh bay scallops, rinsed and patted dry and muscles removed (Sea scallops cut into quarters can be substituted.)

Lemon for garnish

Preheat oven to 425 degrees. Place 2 gratin dishes on a cookie sheet. In a small bowl combine the garlic, shallot, prosciutto, parsley, lemon juice, Pernod (or anise extract), salt and pepper and mix either with a hand mixer or a whisk until combined. Slowly add the olive oil until combined. Fold in the panko bread crumbs. Set aside. Splash some wine in the bottom of each gratin dish. Distribute the scallops evenly between the two gratin dishes. Spoon the garlic butter topping evenly over the scallops. Bake for 10-12 minutes until almost done. Put under the broiler for minute to make crispy. Squeeze some lemon juice and sprinkle on some parsley. Garnish with lemon and sprig of parsley. Serve with crusty bread.