Skinny Valentine's Day Dinner: Scallops on Mini Potato Pancakes with Caviar Sauce, Frisée Salad, and Champagne Marinated Grapes

Valentine's Day is less than a week away, so I thought I'd post a few recipes for the occasion. If you're anything like me, a restaurant is the last place you want to be on Valentine's Day. I'm not a fan of the overpriced prix-fixe menus, and chances are every restaurant will be packed and noisy. Not quite my idea of a romantic evening. I would much rather have a quiet dinner at home where I get to pick my meal, and take as long as I want to eat it. I like to use the occasion to make something much more decadent than I would on any other night.

If you're in a couple, this recipe will be sure to impress your Valentine. If you're single, invite friends over to indulge with you!

Skinny Scallops on Mini Potato Pancakes with Caviar Sauce

Serving Size: 1/2 of recipe with 1 Tablespoon sauce

WW PointsPlus Value: 6

6 oz sea scallops

2 Tablespoons light butter

1 cup Champagne

1/4 cup fat free half and half

1 oz caviar

2 Tablespoons fresh chives, chopped

1 shallot, thinly sliced

1 bay leaf

1 small potato (1/2 lb), peeled

2 Tablespoons whole wheat flour

1 egg white

1 small onion

Salt and pepper

Directions:

• Make the potato pancakes first, you can keep them in a warm oven until you're ready to plate your dinner. Grate your potato and onion, then place into a cheesecloth or paper towel and squeeze out as much moisture as you can (this will help make them crispy). Combine with egg white, flour, and salt and pepper in a bowl. Take a tablespoon of the mixture, and form into mini pancakes with moist hands. Spray a light mist of cooking spray onto a skillet and heat over medium-high. Cook for a few minutes on each side, until golden brown and crispy. Keep warm.
• In a saucepan, bring Champagne to a boil with shallot slices and the bay leaf. Simmer for 15 minutes until reduced to a tablespoon. Then, lower heat, and stir in butter and half and half. When butter is melted, remove from heat and add caviar and chives.
• Reheat your skillet to high heat and give it another coating of cooking spray. Sear the scallops a few minutes on each side until they're cooked through. Place 1 scallop on each potato pancake and drizzle a tablespoon of sauce over them. Serve with a frisée salad. I topped mine with blood oranges and bleu cheese, and a white wine vinaigrette. For dessert, have Champagne Marinated Grapes (recipe follows).

Champagne Marinated Grapes

Serving Size: 1/2 recipe

WW Points Plus Value: 2

1 bunch red seedless grapes

1 cup champagne

2 teaspoons sugar, plus another teaspoon for topping

1 tablespoon lemon zest

Directions

• Combine grapes, Champagne, 2 teaspoons sugar, and lemon zest in a ziplock bag and marinate in the fridge for at least 8 hours. When ready to serve, drain grapes and place into a wine glass and sprinkle with 1 teaspoon sugar for a skinny, sexy Valentine's Day dessert.