It doesn’t have to be Valentine’s Day to make a lovely dinner for a special person. These recipes involve a little hands-on work, which makes them ideally suited for a meal for two.

Champagne would be the wine of choice and for dessert. Serve a small plate of heart-shaped cookies or chocolate candies.

SCALLOPS AND SALMON EN PAPILLOTES

Because of their shape, these packets are called papillotes (French for “butterflies”). The high oven heat causes steam to be trapped inside, which cooks the seafood quickly and evenly.

Servings: 2

½ pound skinless salmon fillets

About 6 bay scallops or 3 sea scallops, halved

Salt and freshly ground black pepper

1 tablespoon minced shallots

2 teaspoons chopped fresh tarragon, plus 2 sprigs

2 tablespoons lime juice

3 tablespoons butter, cut in small pieces

2 thin slices of lime, halved

Cut 2 pieces of parchment paper about 16 inches long. Fold sheets in half the short way to make them 8 inches wide. Cut out 2 hearts so that when unfolded, they measure about 15 inches wide.

Cut salmon across the grain into ½-inch-wide slices. Lay salmon strips slightly overlapping on half of each heart and divide scallops over each portion. Season seafood with salt and pepper, scatter with shallots and tarragon, drizzle with lime juice, and dot with butter. Finally, place lime slices and tarragon sprigs on top.

Fold the other half of each heart over the fish. Starting at the top of the heart, fold edges in ½ inch, then make another fold overlapping with the first to seal. Continue in this matter all the way around the edge of the heart, twisting the bottom point to seal. (Can be made several hours ahead and refrigerated.)

Preheat oven to 500 degrees. Place packets on a rimmed baking sheet and bake for 5 minutes, until the papillotes puff up. Transfer to places. To open, slit tops of packets with scissors.

POTATO AND TURNIP GALETTES

Idaho (russet) potatoes have the right amount of starch for these thin, crisp cakes, and the turnip adds a subtle flavor of its own.

Servings: 2

1 large russet potato, about 12 ounces

1 small white turnip, about 4 ounces

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

Pinch of nutmeg

3 tablespoons vegetable oil

Peel potato and turnip and coarsely grind either by hand or using the shredding disk of a food processor.

Place grated vegetables in a colander lined with a tea towel or several thicknesses of paper towels, wrap up, and squeeze out as much liquid as possible. (Can be done up to 2 hours ahead.) Toss in a bowl with the salt, pepper and nutmeg.

Heat oil in a large skillet over medium-high heat. (Use two pans if necessary.) Drop 6 mounds of potato mixture into the pan, and use a spatula to flatten into 3-inch cakes. Reduce heat to medium-low and cook until undersides are golden brown, 8 to 10 minutes. Turn and cook for 7 to 10 minutes longer, until crisp and brown and potatoes are cooked through. Galettes are best served immediately, but they can be held on a baking sheet, uncovered, in a 200-degree oven for about 30 minutes.

PEAS BRAISED WITH PROSCIUTTO, BIBB LETTUCE AND CHIVES

This is a French classic. The lettuce is used primarily to infuse the peas with flavor and moisture, and after cooking, it can be discarded or chopped and added to the finished dish.

Servings: 2

1½ cups tiny frozen peas

2 tablespoons chicken broth or water

2 leaves Bibb lettuce

2 tablespoons finely slivered prosciutto (about 1 thin slice)

1 tablespoon butter

1 tablespoon snipped chives

Salt and freshly ground black pepper

Place frozen peas and broth in a saucepan. Lay lettuce leaves over the top. Bring to a simmer, cover and braise over medium-low heat until peas are tender, about 5 minutes. Discard lettuce or chop it and add to the peas. Stir in prosciutto, butter and chives, and season with salt and pepper.

 

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “The New England Clam Shack Cookbook” (Storey 2008). She lives on the Blue Hill peninsula.