I made dinner for Larry tonight for Valentine’s Day.
– The scallops were good, but next time I’ll use less lime juice – it was a bit tangy. I seared the scallops in a bit of butter and olive oil instead of using cooking spray.
– The souffles were pretty good. I’ve been craving chocolate so this hit the spot, although I think I like the berry souffles better.

• Pan-Seared Scallops on Linguine with Tomato-Cream Sauce (Cooking Light, January 2003)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Baby Spinach and Arugula Salad with Shallots, Cherry Tomatoes, Balsamic Vinegar and Olive Oil
• Chocolate Souffles (Cook’s Illustrated, September 1996)