“Playing Naughty” menu
Today I’ll share this decadent menu for the two to drink in. We’ll start off with a sexy appetizer.
Tastebuds: Meet Our 4-Course “Playing Naughty” menu
“You Can Leave Your Hat On” Seared Scallops Over Avocado And Wasabi Cream
“If Ya Got It, Flaunt It” Stuffed Chicken Valentino In Champagne Mushroom Sauce, perfect for the two of you.
“Playing Naughty” main course demo
‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!
“Playing Naughty” recipes
“Playing Naughty” playlist
Some music to get you in the mood!
(Click printer icon to print this shopping list)
“Playing Naughty” menu shopping list
BEGIN: “You Can Leave Your Hat On” Seared Scallops Over Avocado and Wasabi Cream
- 1 teaspoon wasabi powder (or more to taste)
- 1/2 tablespoon lime juice
- 1/2 ripe avocado
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/2 teaspoon sea or kosher salt
Scallops:
- 1 tablespoon butter
- 1 garlic clove, minced
- 6 large sea scallops
- Juice of ½ a lemon
FOLLOW: “If Ya Got It, Flaunt It” Stuffed Chicken Valentino In Champagne Mushroom Sauce
- 4 skinless, boneless chicken breast halves (about 6 ounces each)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 cup chopped fresh chives
- 1 (6 ounce) jar roasted red bell peppers, drained (or make your own)!
- 4 tablespoons shredded swiss cheese
- 1/4 cup (50 mL) all purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3 cups sliced mushrooms (pick your favourite, no pun intended)
- 1 cup champagne (or sparkling white wine if you have to)
- 1 cup heavy cream, 35%
FOLLOW: “Take Me To Bed Or Lose Me Forever” Heart-Shaped Pasta With Shrimp And Scallops In A Champagne Rose Sauce
- 1 pound shelled shrimp
- 1 pound sea scallops
- 1 cup onions, finely chopped
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup champagne (or sparkling white wine if you have to)
- 1 tablespoon chicken bouillon granules
- 1 teaspoon dried crushed basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- 1/2 teaspoon dried basil (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon dried parsley (or 1 teaspoon fresh, finely chopped)
- 1/4 teaspoon dried red pepper flakes
- 2 tablespoons minced onion
- 1 tablespoon minced garlic
- 1 cup tomato sauce
- 1/2 pound heart-shaped cheese tortellini
- ¾ cup heavy cream, 35%
- 1/2 cup champagne (or sparkling white wine if you have to)
FINISH: “Naughty But Spiced” Molton Lava Chocolate Cakes
- 4 ounces semi-sweet chocolate
- ½ cup butter
- 1 tablespoon red wine
- 1 teaspoon vanilla extract
- 1 cup icing sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger