15 grams unsalted butter

6 fresh scallops

Enough mesclun (mixed salad greens) for two

30ml extra virgin olive oil

Black pepper and coarse sea salt (preferably Maldon)

For the salsa:

10 small oval-shaped local tomatoes

? small red chilli (optional)

? clove garlic, peeled

1 small shallot, peeled and cut into quarters

Juice of ? a lime

Finely grated zest of ? an orange

Fresh coriander, chopped

? small, ripe avocado, peeled and cut into cubes

Fine-grained salt, to taste.

If necessary, the salsa can be made the night before and refrigerated; add the coriander and avocado just before serving. Chop the tomatoes and put them into a bowl. Cut the chilli in half lengthwise and scrape out the seeds. Put half the chilli - unchopped - into the dish. Cut the half-clove of garlic in two and put the pieces into the dish. Add the quartered shallot and stir everything together with the orange zest, freshly squeezed lime juice and salt, to taste. Cover and refrigerate for at least one hour. Discard the chilli and pieces of garlic and shallot. Stir about a ? cup of the tomato salsa with the extra virgin olive oil (this is the dressing for the salad). Fold the coriander and avocado into the remaining salsa and set aside.

Wash and dry the salad greens then toss with the dressing and sprinkle with freshly ground black pepper and coarse sea salt. Mound the salad in the centre of two plates.

Remove the scallops from their shells, rinse them briefly under cold water then pat dry with paper towels. Heat a skillet until very hot. Add the butter and as soon as it's sizzling and brown, add the scallops and sear for about one minute over medium heat. Turn them over and cook the other side for another minute (or longer, if they're very big). Sprinkle with salt and a little black pepper and arrange three on each plate. Spoon some salsa over each scallop and serve.

Magret de canard with caramelised apple

Magret is the breast from ducks fattened for foie gras. One breast weighs close to 500 grams and is large enough to feed two. Bring the duck breast to room temperature before cooking it. After it's cooked, slice it thinly against the grain or it will be tough.

For the duck:

1 magret de canard

200ml apple juice

40ml Swanson's chicken broth

20ml water

25ml red wine vinegar

30ml Calvados (apple brandy), cognac or plain brandy

30 grams unsalted butter

Salt and freshly ground black pepper

For the caramelised apple:

1 large Granny Smith apple

15 grams unsalted butter

20 grams (approximately) granulated sugar

Use a sharp paring knife to cut through the skin of the duck in a large cross-hatch pattern - do not cut through to the meat. Sprinkle lightly with salt and pepper.

Heat a skillet over medium-high heat. When the pan is hot, put in the duck breast, skin-side down. Immediately lower the heat, cover the pan and cook for 15 to 25 minutes, depending on how you like the meat cooked. Check the pan occasionally and spoon off the fat as it renders out. When the meat is ready, the duck skin should be crisp and dark brown; if not, turn up the heat and let the skin crisp. Turn over the magret and quickly brown the other side, then remove to a cutting board. Let the meat rest for about 10 minutes.

While the duck is cooking, peel the apple, cut it in half and remove the core (the small side of a melon baller works best). Cut each half into four wedges and sprinkle lightly, but thoroughly, with sugar. Melt 15 grams of butter in a skillet and cook the apple wedges until caramelised and tender but still firm.

While the duck is resting, make the sauce. Pour off the fat from the skillet used to cook the duck breasts. Add the apple juice, chicken broth, water and red wine vinegar and heat over medium-high flame. Stir with a wooden spoon to scrape up the tasty brown bits from the bottom of the pan. Simmer until the liquid reduces to sauce consistency. Add the alcohol carefully - it might ignite. Let the sauce simmer briefly then taste for seasoning. Turn off the heat and swirl in the 30 grams butter.

Slice the duck breasts thinly on the diagonal. Arrange the apple wedges and duck slices on a plate, spoon the sauce over the duck and serve.

Toblerone chocolate fondue (pictured)

Although it's handy to have, you don't need a fondue set for this - just put the mixture in a small, heavy pan or bowl (if it gets too thick, re-warm it over a low flame). This is almost ridiculously easy - just chocolate, cream and a little alcohol. I like bitter chocolate Toblerone because, even though it has honey and nougat, it's not as sweet as its milk chocolate cousins. If you prefer, substitute any good-quality plain chocolate.

Serve the fondue with whatever sliced cake and fruits you like. Strawberries are a necessity for Valentine's Day and you won't even need a fondue fork - just dip the berry in the chocolate mixture and feed it to your lover.

250 grams bittersweet or milk chocolate Toblerone bars, broken into individual triangles

80ml cream

20ml orange liqueur, brandy or cognac

Fruit and plain cake, for dipping

Bring the cream to the boil and then add the chocolate. Stir constantly over a very low heat until the chocolate has melted. Stir in the liqueur and check consistency - add more cream if it's too thick. Serve warm.

STYLING Rachael Macchiesi Fondue set courtesy of PanHandler