7 Romantic Valentine's Day Dinners

Is it worky? Well, maybe a little. But it's not terribly difficult -- and the additional effort is so very worth it. Moist and tender inside, a little crispy-crunchy outside, with that secret garlic-butter center, this dish cannot fail to impress. "When you pull this off, you'll be enjoying one of the greatest chicken experiences of your life," says Chef John. "It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life."

These simple seared scallops are served with fresh orange segments and a mild jalapeño vinaigrette. It's quick and easy yet still elegant and absolutely exploding with flavor. The key here is to get a beautiful crust on your scallops.

These may look worky, but they're actually surprisingly simple to make. Chicken breasts are pounded out, then rolled with a dried cherry stuffing, and rolled again in prosciutto. Simply bake the chicken rolls, then make a quick pan sauce if you like. "This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree," says Chef John. "It looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac."

These oven-baked salmon filets are decoratively wrapped in green onions and served over a light and tasty bacon, potato, and leek chowder. "This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea," says Chef John.

These beef tenderloin medallions are served with a caramelized mushroom and tomato pan sauce. Elegant and tastes amazing, but it's actually quick and easy to make. Though not technically Italian, this dish is definitely inspired by traditional Italian flavors. You'll deglaze the pan with Marsala wine and a little stock, and finish your sauce off with a little butter. Truly a spectacular combination of flavors -- and you can have this recipe ready in just 20 minutes! "This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare," says Chef John. "This wonderful sauce would work just as well with pork, veal, or chicken."

"I used a nice light sauce on this iconic special occasion dish, rather than the thick, cheesy sauce popular in the '80s," explains Chef John. "Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!" You might also like Lobster Newberg.

"Armed with nothing more than a sharp boning knife, and some patience, pretty much anyone can make this visually impressive 'chicken little,' or as they say in the biz, 'individual chicken ballotine,'" says Chef John. " Since there is a bit of production involved, I do suggest making these ahead, and keeping them in the fridge until you're ready to serve."