Celebrate love with this three-course Valentine's Day meal. Start with a Heart-Shaped Caprese Salad before diving into the main course of Pan-seared Scallops with Truffle Mushroom Pappardelle Pasta. Complete with heart-shaped Frosted Chocolate Sugar Cookies for dessert, to add a sweet touch to your romantic celebration. Each course is crafted to make your evening unforgettable.

Bon Appetit! 

Heart-Shaped Caprese Salad &

Pan-seared Scallops with Truffle Mushroom Pappardelle Pasta


9 oz pack of mini mozzarella balls
10 oz pack of mini heirloom tomatoes
1 tbsp of olive oil
5 basil leaves
Salt & pepper (to taste) 
2 pints assorted mushrooms (shiitake, portobello), sliced
1 shallot, diced
6 cloves of garlic, diced + divided in half
1 lb pappardelle pasta
15 sea scallops
5 tbs unsalted butter, divided
2 tbs truffle butter
3 tbs truffle sauce
Sea salt and pepper to tase
Parmigiano Reggiano to taste
Red pepper flakes to taste



1. Carefully slice the ends off of 12-20 mini heirloom tomatoes, depending on the size of the heart, then slice in half. Slice 12-20 mozzarella balls into small rounds, depending on the size of the heart.

2. Arrange tomatoes and mozzarella into a heart shape on the plate and drizzle olive oil on top of salad. Shred basil leaves and sprinkle over salad. Add salt and pepper to taste. Serve & Enjoy! 


1. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add shallot and half of your garlic, stirring until fragrant, about 1 minute. Then add mushrooms and stir occasionally, cooking until golden brown, for about 12 minutes. Add truffle sauce and cook another 3 minutes. Once completely cooked, transfer mushroom mixture to a dish and cover until ready to serve.

2. While mushrooms cook, bring a pot of salted water to a boil. As soon as you add your pappardelle to the pot, bring the large saucepan (now free of mushrooms) to medium-high heat with the remaining 2 tablespoons of butter. Season Scallops with sea salt and black pepper, once pan is hot, add scallops, seasoned side down in an even layer to the pan. Sear the scallops, untouched, for 3 minutes. Season uncooked side with sea salt and black pepper before flipping and cook 2 minutes more. Transfer scallops to a plate. The pasta should be ready. Turn saucepan heat down to medium, add remaining garlic to the buttery saucepan, and stir until cooked. Turn off heat.

3. Taste pasta to ensure it has reached the desired texture; then, use a measuring cup to reserve 1 cup of pasta water. Drain the rest of the pasta in a colander. Return pasta pot back to stove top on low heat.

4. Add pasta back to the pot. Then, carefully pour garlic mixture from the saucepan to the pot. Next, add mushroom mixture and stir to combine. Add white truffle butter, sea salt, and 1/2 cup of pasta water. Continue to stir. If pasta remains too thick, add more pasta water.

5. To serve, begin with mushroom pappardelle. Top with 3-4 scallops, a sprinkle of Parmigiano Reggiano and red pepper flakes.

Cookware used in this recipe

Frosted Chocolate Sugar Cookies


2 1/2 cups All-purpose Flour (up to 1/3 cup more, as needed)
2/3 cups Cocoa Powder 
1 1/2 tsp Baking Powder
3/4 tsp Salt
1 cup Butter, At Room Temperature
1 cup Light Brown Sugar
1 cup Granulated Sugar
1 Large Egg
2 1/2 tsp. Vanilla Extract
1/2 cup Unsalted Butter, Softened To Room Temperature
2 1/2 to 3 1/2 Cups Confectioners Sugar (adjust to your desired consistency)
2 to 3 tbs. Heavy Cream Or Milk
1 tsp. Vanilla Extract
1 to 2 drop Red Food Coloring (adjust to desired color)

Red, Pink & White Sprinkles
Heart Shaped Sprinkles


1. Preheat the oven to 375ºF. Grease your 15.75 x 11.8-inch Blue Carbon Steel Rectangular Baking Sheet and set aside.

2. In a medium bowl, whisk together your flour, cocoa powder, baking powder, and salt. 

3. Cream together butter and sugars with a mixer for roughly 3 minutes. Add egg and vanilla extract and mix until well combined. Slowly mix in the dry ingredients, mixing until just combined. The dough should be thick, like the consistency of sugar cookie dough. You can add up to 1/3 cup additional flour if dough as needed, is too moist and fudgy.

4. Press cookie dough into the greased baking sheet. Bake for 13-15 minutes or until cookie bars are set. Do not overbake. Remove from oven and let cool completely.

5. While the cookie bars are cooling, make the frosting. Using a mixer, beat the butter on medium speed until creamy, about 2 minutes. With the mixer on low, slowly add the confectioners' sugar, cream or milk, and vanilla extract. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream or milk if frosting is too thick. Add one to two drops of red food coloring and mix until smooth. Adjust the color to your liking.

6. Once the cookie bar is cooled, cut with a small heart-shaped cookie cutter. Frost the hearts with the frosting, using a knife or piping bag. Decorate with sprinkles as desired. Store the frosted cookie hearts in an airtight container for up to 2 days.

Cookware used in this recipe

Did you try this recipe? Show it off!

Join the de Buyer Enthusiasts group on Facebook. If you tried this recipe and loved it, show off your results with our community in the Facebook Group!

Do you want to purchase exceptional bakeware, cookware, or utensils for your kitchen?
We have been manufacturing quality items in France at de Buyer since 1830.
Choose the next great item for your kitchen!