Dinner for two

Coquilles St. Jacques à la Provençal
Shrimp Scampi
Clam Strips, Breaded & Fried

He was a seafood cook for years, and so this is how he speaks love.
With the chopping knife and the sizzling butter and three kinds of seafood
for St. Valentine's Day dinner. Never better than on our own plates,
hot from our stove, in the candlelight.

1/3 cup minced yellow onion

1 1/2 Tb minced shallot or green onions

1 cup sifted flour

1/4 cup grated aged Swiss cheese

(some homemade Pinot Grigio, opened for the recipe, of course)

Take a break from your scallops to make the Scampi...

1 c melted butter
3 Tb minced garlic
1 lb large wild-caught shrimp, peeled, deveined, butterflied, with tails on
Top with minced parsley
Bake at 350 until shrimp are pink and no longer translucent

Back to your Coquilles...
1 1/2 lbs washed scallops
Dry the scallops, cut into slices 1/4 inch thick

Sprinkle with salt and pepper.

In a large skillet, cook the onion and shallots in 2 Tb butter until translucent.

Prepare 2 Tb butter in a skillet until very hot but not browned.

Dredge the scallops in the sifted flour.
Add to the skillet.
Saute for 2 minutes until slightly browned.
Pour 2/3 cup homemade Pinot Grigio (or other dry white wine) into skillet.
Add 1/2 bay leaf and 1/8 tsp of thyme.
Cover the skillet and simmer for 5 minutes.
Then uncover, and, if necessary, boil down sauce rapidly for a minute
until lightly thickened.

Set Scampi on table.

Removed scallops to buttered baking dish.
Top with Swiss cheese, and 6 Tb butter.
Broil for 3-4 minutes on high or until cheese is slightly browned.

Fried and battered clam strips make a nice appetizer.

A table set for two.