Valentines Day 2018 dinner at home

This was our Valentines Day Pre fix dinner at home.  I made the menu and displayed it on my tablet which added to the vibe when hubby got home along with a "roaring fire", well a Duraflame and candle light along with eating at the dining room table which we never do.  Everything was great but I'll sprinkle the remaining crackers on top of the scallops for more of a crunchy top.  I only made 10 scallops so I reduced the sauce by half.  The French Kiss 75 was my favorite new recipe although it is a terrible iPhone pix when I make it again I'll take another but I wanted to include it anyways.  The infused gin was quick and flavorful.  I love a French 75 and this kicked it up a few notches.

BAKED RITZ SCALLOPS

1 lb. (approx. 20) dry sea scallops, rinsed

10 low fat Ritz crackers, crushed

⅛ t. black pepper

½ t. garlic powder

1 T. butter, melted

1 T. lemon juice

¼ C. dry white wine

-Parmesan cheese

-Parsley, for garnish

Preheat oven to 350°F. In the microwave, melt a sliver of butter in an 8x8 inch pan. Crush crackers into fine crumbs, in a pie plate using your hands and the back of a spoon. Add pepper and garlic powder. Remove muscle from scallop, discard. Rinse and pat dry. Press scallops into crumbs to evenly coat. Place in buttered pan. Top with remaining crushed crackers. Melt butter, lemon, wine and drizzle on top. Bake 15 minutes. Garnish with parsley. To brown place under broiler for a few minutes.

Make Ahead: You can assemble them, minus the wine butter sauce and refrigerate until ready. Pour sauce over and bake.

FRENCH KISS 75

Hibiscus Infused Gin:

1 lg. bag Tazo Iced Passion cold brew hibiscus tea

16 oz. gin

Drink:

1 .33 oz. strawberry pop rocks

4 oz. gin

1 oz. lemon juice

1 oz. simple syrup

-Champagne

In a 16 oz. mason jar add 2 cups of gin and one tea bag. Steep for 3-4 hours. Remove bag and set aside. To make a drink, to a shaker filled with ice add 4 oz. infused gin, lemon juice and simple syrup. Shake, Rub rims of two martini glasses with lemon, roll in pop rocks, split shaker contents between the two glasses. Top off with dry brut champagne