18 Romantic Dinner Ideas for Two to Set the Perfect Mood

A well-planned dinner can be very special. It can make your love for each other feel new again. You might not know this, but a nice dinner can bring back the love you felt when you first met.

Set the mood with candlelight and a yummy meal, and you’ll be surprised at how happy it makes you. It’s a great way to spend time together and feel loved. This can be the start of a wonderful night, just for the two of you.

Seared Scallops With Garlic Butter Linguine

Seared scallops with garlic butter linguine is a delicious and elegant dish.

Ingredients

• 12 large scallops
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup linguine pasta
• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions.
2. In a large skillet, melt 2 tablespoons of butter over medium heat and add garlic, cooking for 1 minute.
3. Add the white wine to the skillet and cook for 2 minutes, scraping the bottom of the pan.
4. Add the parsley, Parmesan cheese, salt, and pepper to the skillet and stir to combine.
5. Remove the skillet from the heat and set aside.
6. Pat the scallops dry with paper towels and season with salt and pepper.
7. Heat the olive oil in a large skillet over medium-high heat and sear the scallops for 2-3 minutes on each side.
8. Add the cooked linguine to the skillet with the garlic butter sauce and toss to combine.
9. Serve the scallops on top of the linguine and spoon some of the garlic butter sauce over the top.

Candlelit Steak Au Poivre With Roasted Vegetables

Indulge in a classic steak au poivre with a romantic twist, featuring a peppercorn-crusted steak and roasted vegetables.

Ingredients

• 1.5 lbs filet mignon
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds
• 2 cloves garlic
• 1 cup heavy cream
• 1 cup mixed roasted vegetables
• 2 tbsp butter
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Grind the peppercorns and coriander seeds in a spice grinder until coarsely ground.
3. Season the filet mignon with salt and coat with the peppercorn mixture.
4. Heat butter in a skillet over medium-high heat and sear the steak for 2-3 minutes per side.
5. Transfer the steak to the oven and cook for 10-12 minutes or until it reaches the desired level of doneness.
6. Toss the mixed vegetables in oil, salt, and pepper, and roast in the oven for 15-20 minutes or until tender.
7. Remove the steak from the oven and let it rest for 5 minutes before slicing.
8. Serve the steak with roasted vegetables and a dollop of heavy cream.

Homemade Ravioli With Truffle Sauce and Parmesan Cheese

Homemade ravioli filled with love and served with a decadent truffle sauce.

Ingredients

• 2 cups all-purpose flour
• 2 eggs
• 1 teaspoon salt
• 1/4 cup truffle oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• Fresh parsley, chopped
• Truffle sauce, store-bought or homemade

Instructions

1. Combine flour, eggs, and salt to make the pasta dough, kneading for 10 minutes.
2. Roll out the dough to a thin sheet, then cut into circles for ravioli.
3. Mix ricotta cheese with Parmesan cheese and truffle oil, then place a spoonful in the center of each ravioli circle.
4. Fold the dough over the filling, pressing edges to seal.
5. Bring a large pot of salted water to a boil, then gently add the ravioli, cooking for 3-5 minutes or until they float.
6. While the ravioli cook, heat the truffle sauce in a saucepan over low heat.
7. Remove the ravioli from the water with a slotted spoon, then place on a plate and top with truffle sauce and Parmesan cheese.
8. Drizzle with olive oil and sprinkle with chopped parsley before serving.

Pan-Seared Duck Breast With Cherry Compote and Wild Rice

Pan-Seared Duck Breast With Cherry Compote and Wild Rice is a decadent dish perfect for special occasions.

Ingredients

• 4 duck breasts
• 1 cup cherry compote
• 1 cup wild rice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt, black pepper, garlic powder, and paprika.
3. Heat the olive oil in an oven-safe skillet over medium-high heat.
4. Sear the duck breasts for 2-3 minutes on each side, then transfer the skillet to the preheated oven.
5. Roast the duck breasts in the oven for 10-12 minutes, or until they reach the desired level of doneness.
6. While the duck is cooking, prepare the wild rice according to package instructions.
7. Warm the cherry compote over low heat.
8. Slice the duck breasts and serve with the cherry compote and wild rice.

Lobster Thermidor With Garlic Mashed Potatoes and Steamed Asparagus

Indulge in a decadent lobster dish with rich flavors and tender texture.

Ingredients

• 2 lobster tails
• 2 tablespoons butter
• 2 cloves garlic
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 1/2 cup grated cheese
• 2 large potatoes
• 1 pound asparagus
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter in a saucepan over medium heat and add garlic.
3. Add white wine and lemon juice to the saucepan and stir.
4. Arrange lobster tails in a baking dish and spoon the garlic sauce over them.
5. Top each lobster tail with grated cheese and bake for 10-12 minutes.
6. Boil the potatoes until tender, then mash with butter and milk.
7. Steam the asparagus until tender.
8. Serve the lobster with garlic mashed potatoes and steamed asparagus.

Rack of Lamb With Rosemary and Garlic, Roasted to Perfection

Tender rack of lamb infused with rosemary and garlic flavors.

Ingredients

• 1 rack of lamb (6-8 bones)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the rack of lamb with salt, black pepper, and paprika.
3. In a small bowl, mix together olive oil, garlic, and rosemary.
4. Brush the mixture evenly over the lamb, making sure to coat all surfaces.
5. Place the lamb in a roasting pan and put it in the oven.
6. Roast the lamb for 20-25 minutes per pound, or until it reaches the desired level of doneness.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Slice the lamb into individual chops and serve.

Seafood Paella for Two, Cooked to a Golden Crisp

Savor the flavors of Spain with a romantic seafood paella for two.

Ingredients

• 1 cup uncooked Arborio rice
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound mixed seafood (shrimp, mussels, clams)
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mixed seafood and cook until the shrimp are pink, about 2-3 minutes.
5. Add the Arborio rice, water, smoked paprika, and saffron threads to the skillet.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Remove the skillet from the heat and let it rest, covered, for 5 minutes.
8. Serve the paella hot, garnished with lemon wedges if desired.

Chicken Cordon Bleu With Honey Mustard Sauce and Roasted Carrots

Tender chicken filled with ham and cheese, served with a sweet and tangy honey mustard sauce and roasted carrots.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/4 cup of honey
• 2 tablespoons of Dijon mustard
• 2 tablespoons of olive oil
• 4 large carrots, peeled and chopped
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
3. Stuff each chicken breast with a slice of ham and a slice of Swiss cheese.
4. In a small bowl, mix together the honey and Dijon mustard to make the honey mustard sauce.
5. Season the chicken with salt and pepper to taste.
6. Heat the olive oil in a large skillet over medium-high heat and sear the chicken breasts until browned on both sides.
7. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until cooked through.
8. Toss the chopped carrots with a tablespoon of olive oil, salt, and pepper, and spread on a baking sheet.
9. Roast the carrots in the oven for 20-25 minutes, or until tender and lightly browned.
10. Serve the chicken with the honey mustard sauce spooned over the top and the roasted carrots on the side.

Vegetarian Stuffed Portobello Mushrooms With Goat Cheese and Herbs

Savory portobello mushrooms filled with goat cheese and herbs create a delightful vegetarian dish.

Ingredients

• 4 large portobello mushrooms
• 1/2 cup goat cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems, finely chopping them and setting aside.
3. In a bowl, mix together the goat cheese, parsley, thyme, garlic, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the four mushrooms.
5. Drizzle the olive oil over the mushrooms and place them on a baking sheet.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve warm, garnished with additional herbs if desired.

Surf and Turf, Featuring Grilled Filet Mignon and Seared Scallops

Indulge in a luxurious surf and turf dinner with grilled filet mignon and seared scallops.

Ingredients

• 2 filet mignon steaks
• 12 large scallops
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup white wine
• 1/4 cup chicken broth
• Fresh parsley, chopped

Instructions

1. Preheat grill to medium-high heat and season the filet mignon steaks with salt, pepper, and paprika.
2. Grill the filet mignon steaks for 4-5 minutes per side, or until they reach the desired level of doneness.
3. Meanwhile, heat the olive oil in a skillet over medium-high heat and add the butter.
4. Add the scallops to the skillet and sear for 2-3 minutes per side, or until they are golden brown and cooked through.
5. Remove the scallops from the skillet and set aside on a plate.
6. Reduce heat to medium and add the garlic powder to the skillet, cooking for 1 minute.
7. Add the white wine and chicken broth to the skillet, scraping the bottom to release any browned bits.
8. Bring the sauce to a simmer and cook for 2-3 minutes, or until it has reduced slightly.
9. Serve the grilled filet mignon steaks with the seared scallops and spoon the sauce over the top.
10. Garnish with chopped parsley and serve immediately.

Creamy Mushroom Risotto With Parmesan Cheese and Fresh Thyme

Rich and creamy risotto with sautéed mushrooms and parmesan cheese.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh thyme
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine and cook until absorbed.
5. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeat this process.
6. Sauté the mushrooms in a separate pan until tender.
7. Add the cooked mushrooms, parmesan cheese, and thyme to the rice mixture.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with additional thyme if desired.

Baked Chicken Parmesan With Spaghetti and Marinara Sauce

Classic Italian dish with crispy chicken and rich marinara sauce.

Ingredients

• 2 boneless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 12 oz spaghetti
• Olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, and Italian seasoning.
3. Dip each chicken breast in the flour, then in the breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat and fry the breaded chicken breasts until golden brown on both sides.
5. Transfer the fried chicken breasts to a baking dish and spoon some marinara sauce over each breast.
6. Sprinkle the mozzarella and parmesan cheese over the chicken breasts.
7. Bake the chicken in the preheated oven for about 20-25 minutes, or until cooked through.
8. Cook the spaghetti in boiling salted water until al dente, then drain and serve with the baked chicken and marinara sauce.

Grilled Salmon With Lemon Butter and Herbed Quinoa

Grilled salmon with lemon butter and herbed quinoa is a flavorful and romantic dinner option.

Ingredients

• 4 salmon fillets
• 1 cup quinoa
• 2 cups water
• 2 lemons
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the quinoa and cook according to package instructions.
3. Mix in chopped parsley and dill into the cooked quinoa.
4. Season the salmon fillets with salt and pepper.
5. Grill the salmon for 4-5 minutes per side.
6. Mix softened butter with lemon juice and zest.
7. Serve the grilled salmon with lemon butter sauce and herbed quinoa.

Beef Wellington With Roasted Vegetables and Red Wine Reduction

Beef Wellington is a show-stopping dish of tenderloin beef wrapped in puff pastry.

Ingredients

• 1 (1.5-2 pound) beef tenderloin
• 1/2 cup mushroom duxelles
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup butter, softened
• 1 puff pastry, thawed
• 1 egg, beaten
• 1 cup roasted vegetables (such as asparagus, carrots, and bell peppers)
• 1 cup red wine reduction

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt, pepper, and paprika.
3. Heat the butter in a skillet over medium-high heat and sear the beef until browned on all sides.
4. Let the beef cool to room temperature.
5. On a lightly floured surface, roll out the puff pastry to a large rectangle.
6. Spread the mushroom duxelles over the center of the pastry, leaving a 1-inch border on both sides.
7. Place the cooled beef in the center of the pastry, on top of the duxelles.
8. Brush the edges of the pastry with the beaten egg.
9. Roll the pastry over the beef, starting with one long side.
10. Place the Wellington on a baking sheet lined with parchment paper, seam-side down.
11. Brush the top of the pastry with the remaining egg and cut a few slits in the top to allow steam to escape.
12. Roast the vegetables (such as asparagus, carrots, and bell peppers) in the oven with olive oil, salt, and pepper until tender.
13. Bake the Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
14. While the Wellington is baking, heat the red wine reduction in a saucepan over medium heat until warm.
15. Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving with the roasted vegetables and red wine reduction.

Decadent Chocolate Lava Cake With Vanilla Ice Cream

Rich, gooey chocolate lava cake paired with creamy vanilla ice cream.

Ingredients

• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality bittersweet chocolate
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1 pint vanilla ice cream

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium bowl, whisk together flour and sugar.
3. Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments.
4. Whisk together the eggs and vanilla extract, then pour into the chocolate mixture.
5. Add the flour mixture to the chocolate mixture and whisk until just combined.
6. Pour the batter into 2 (6-ounce) ramekins or small cups.
7. Place the ramekins on a baking sheet and bake for 12-15 minutes or until the edges are set.
8. Remove from the oven and let cool in the ramekins for 1 minute.
9. Run a knife around the edges of each cake to release it, then invert onto plates.
10. Serve immediately with a scoop of vanilla ice cream.

Roasted Vegetable Tart With Goat Cheese and Balsamic Glaze

Savor a romantic evening with a roasted vegetable tart featuring goat cheese and balsamic glaze.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup goat cheese, crumbled
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed roasted vegetables (such as zucchini, bell peppers, and eggplant)
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
3. In a small bowl, mix together the olive oil, garlic, salt, and pepper, and brush the mixture evenly over the pastry, leaving a 1-inch border around the edges.
4. Arrange the roasted vegetables on one half of the pastry, leaving a small border around the edges.
5. Top the vegetables with the crumbled goat cheese.
6. Fold the other half of the pastry over the filling, pressing the edges to seal.
7. Brush the top of the pastry with a little bit of water and make a few small slits in the top to allow steam to escape.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
9. Drizzle the balsamic glaze over the tart and garnish with fresh thyme leaves.
10. Serve warm and enjoy.

Pan-Seared Chicken Breast With Honey and Rosemary, Served With Roasted Potatoes

Pan-Seared Chicken Breast With Honey and Rosemary, Served With Roasted Potatoes is a delicious and romantic dish.

Ingredients

• 2 boneless chicken breasts
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 sprigs of fresh rosemary
• 2 large potatoes
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the potatoes into large wedges.
3. Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
4. Roast the potatoes in the oven for 20-25 minutes or until golden brown.
5. Season the chicken breasts with salt and pepper.
6. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
7. Sear the chicken breasts for 5-6 minutes on each side or until cooked through.
8. Brush the chicken breasts with honey and top with rosemary sprigs during the last minute of cooking.
9. Serve the pan-seared chicken breast with roasted potatoes and garnish with additional rosemary if desired.

Elegant Coq Au Vin With Mushrooms, Onions, and Crusty Bread

Classic French dish with chicken, mushrooms, and onions in red wine.

Ingredients

• 1 1/2 pounds chicken thighs
• 1 large onion, sliced
• 2 cups mixed mushrooms
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 2 carrots, peeled and sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 baguette, sliced

Instructions

1. Heat butter in a large Dutch oven over medium heat.
2. Add the sliced onions and cook until they are softened and lightly browned.
3. Add the mixed mushrooms and cook until they release their liquid and start to brown.
4. Add the garlic and cook for 1 minute.
5. Add the chicken thighs and cook until browned on all sides.
6. Add the red wine, chicken broth, tomato paste, thyme, salt, and pepper.
7. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
8. Braise the coq au vin for 25-30 minutes or until the chicken is cooked through.
9. Slice the baguette and toast until crispy.
10. Serve the coq au vin with crusty bread and spoon some of the sauce over the top.

Conclusion

You’ll create unforgettable nights with these 18 romantic dinner ideas. Don’t worry if you’re not a skilled chef – simple, quality ingredients can impress. With a little practice, you’ll master dishes like seared scallops and homemade ravioli, proving that a romantic dinner is within your reach, even on a weeknight.