10 Recipes

Dinner Ideas for Two

Small-batch dinners that scale for two — pan-seared steaks, one-skillet pastas, and date-night plates the Pepper community keeps re-saving.

Contributors
Jessie P
Dan-O’s Seasoning
Regina Ertolacci
+7

Dinner

Pan Seared ScallopsDinner

Pan Seared Scallops

3 min180 cal16 g proteinServes 2133 saves
Jessie PJessie P

Ingredients

  • 13 scallops 1 pack of Scallops
  • Salt
  • Pepper
  • 1 tsp Butter
  • 1 tbsp Olive Oil

Instructions

  1. 1Heat medium/large pan or skillet on medium-high coat the pan with olive oil and butter (thin layer, just covering the surface)
  2. 2Rinse scallops and pat dry.
  3. 3Add salt and pepper (to taste) to both sides of the scallops.
  4. 4Once the oil/butter smokes, add the scallops in the pan so they are not touching. Sear for 90 seconds.
  5. 5Sear for 90 seconds on the other side. Optional: tilt pan and pick up oil/butter with a spoon to baste the tops of the scallops.
  6. 6Transfer scallops to a plate and eat!

P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.

Pepper

More to try

Parmesan Crusted ScallopsDinner

Parmesan Crusted Scallops

250 cal4 min126 saves
Dan-O’s SeasoningDan-O’s Seasoning
Date Night Tomahawk & ScallopsDinner

Date Night Tomahawk & Scallops

1050 cal30 min88 saves
Regina ErtolacciRegina Ertolacci
Air Fryer ScallopsDinner

Air Fryer Scallops

150 cal25 min66 saves
Natasha INatasha I
80s Date Night PastaDinner

80s Date Night Pasta

620 cal30 min62 saves
Chrissie HChrissie H
Date night Pan Seared ScallopsDinner

Date night Pan Seared Scallops

1020 cal45 min52 saves
Zay DollaZay Dolla
Date Night SalmonDinner

Date Night Salmon

680 cal30 min39 saves
Allie DiRienzoAllie DiRienzo
Filet Mignon (Steakhouse Style)Dinner

Filet Mignon (Steakhouse Style)

370 cal20 min34 saves
JR
Jake Rome
Filet Mignon Caesar Salad FlatbreadLunch

Filet Mignon Caesar Salad Flatbread

850 cal20 min31 saves
Dan LancasterDan Lancaster
Seared Scallops with Spicy Cajun Cream SauceDinner

Seared Scallops with Spicy Cajun Cream Sauce

370 cal15 min24 saves
Crystal SchuttCrystal Schutt

Find more recipes like this

Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper

Open in Pepper →

Why Cooking for Two Deserves Its Own Playbook

Cooking for two isn't about halving a recipe — it's about pans small enough to build fond in and cuts that fit a single sheet.

Cooks on Pepper lean on scallops, filet, small-format pasta, and skillet dinners that plate cleanly with no leftovers to eat all week.

The best recipes here treat dinner for two as the point, not a compromise — restaurant plates at a home stove.

Quick Tips

  1. 1

    Small pan, high heat

    A 10-inch skillet cooks two portions with a real crust — a 12-inch just steams two lonely pieces of protein.

  2. 2

    Cook the protein first

    Rest it while you deglaze the pan into a sauce — five minutes turns into a plate.

  3. 3

    Skip the meal-prep instinct

    Cooking two portions means the leftover is one lunch, not four — plate it and eat it.

  4. 4

    A splash of wine goes far

    Half a cup of white wine deglazes any pan into a sauce — no cream required.

Browse More Recipes

Never lose a recipe again

Save everything. Stay organized. Share with friends.

Download on the App StoreGet it on Google Play
Pepper