Joy & Judy LIVE - Healthy Valentine's Day Dinner For Two
Romantic Sea Scallops In Vanilla Cream Sauce
Simple to prepare and wonderfully romantic!
Sea Scallops (about 3 or 4 per-person)
onion powder 1/2 teaspoon
garlic powder 1/2 teaspoon
Salt & Pepper
cracked black pepper, garnish
small leaf greens of your choice
Place a tablespoon or two of olive oil in a sauté pan. Season scallops with salt and pepper. When oil is hot, add the scallops. When the bottom of the scallop is golden, turn. (about 3 minutes) The scallop is finished when both sides are golden and the scallop is firm to the touch. Remove scallops and begin sauce.
Vanilla Cream Sauce
2 tablespoons olive oil
1 shallot, minced
3 teaspoons vanilla extract
1/4 -1/2 cup white wine/sherry
1/4 chicken stock
1 cup 2 percent milk
1/2-1 T onion powder
2-3 sprigs fresh thyme
3 teaspoons cornstarch in a tablespoon of water
salt & pepper to taste
Lightly saute the shallots in the olive oil. Add chicken stock and wine. Slowly add in the milk, salt & pepper, cook for a few minutes until the sauce is reduced by almost half. Add in cornstarch mixture and wisk. Add in the vanilla extract. Taste & re-season if needed. Return the scallops to the pan or plate scallops and drizzle sauce over fish.
Zucchini noodles, ZOODLES, are wonderful with this recipe, Enjoy!5 inch cake pan, greased and lined with parchment paper
1⁄2 cup natural applesauce
1 (18 ounce) box devil's food cake mix
1 (15 ounce) can black beans, pureed
pumpkin seeds, garnish
dried rosebuds, garnishDirections
Preheat oven to 350 degrees, and spray pan with nonstick spray and line bottom with a parchment circle. In a large bowl, puree the black beans and the liquid from the can, add to mixing bowl. Add the applesauce and cake mix. Mix the ingredients for about 3 minutes on medium speed. Batter will be thick. Pour into the prepared pan, 25-30 minutes. Test with a toothpick. Cool completely, at least 10 minutes in the pans. Turn out onto serving platter, frost thickly and top with second cake. Frost top again and decorate.
Creamy Chocolate Avocado Frosting:
- 2 ripe avocados, halved and pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 Tbsp melted coconut oil
- 1/2 tsp vanilla extract
- few pinches kosher salt
To make the frosting:
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
*Frosting recipe has been tested using coconut sugar and organic cane sugar
**switch to pink Himalayan salt for a healthier choice
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