This Valentine’s Day, take a pass on the expected. As in, ditch the restaurant reservations. Instead, stay home and show your honeybunch how much you care by assembling a simple — but impressive — meal.

Pick surf, as in a baked-scallop dinner, or turf, filet mignon.

Baked Bay Scallops With Lemon Garlic Cream

The beauty of this recipe — which bathes scallops in a cream sauce and tops them with crispy panko breadcrumbs — is that it is easily prepped up to 24 hours ahead, then refrigerated until it’s time to serve.

When you are ready for romance, just heat the oven and pop the individual servings in for about 10 minutes. The result is impressive enough that you won’t miss the restaurant experience even a little. Just add some crusty bread and a salad and you’ll have a complete meal.

• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon butter, melted
• Pinch kosher salt
• 2 tablespoons finely grated Parmesan cheese
• 2 teaspoons chopped fresh thyme
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• Pinch black pepper
• 1/2 cup heavy cream
• 2 cups (16 ounces) bay scallops, cleaned (any tough muscles removed)

In a small bowl, combine breadcrumbs, butter, salt and Parmesan.

In another small bowl, combine thyme, garlic, lemon zest, a hefty pinch of black pepper and cream.

Divide scallops between 2 gratin dishes. Pour half of the cream mixture over each dish, then sprinkle evenly with breadcrumbs. At this point, scallops may be wrapped and refrigerated for up to 24 hours.

When ready to bake, heat oven to 400 degrees. Place gratin dishes on a baking sheet. Bake 8 to 10 minutes, or until cream is bubbling all over and crumbs are browned.

Approximate nutritional information, per serving: 510 calories, 31 g total fat, 19 g saturated fat, 155 mg cholesterol, 1,100 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g sugar, 32 g protein

Filet Mignon With Pistou and Green Salad

Wow, does this dish look classy, right? But look at the ingredient list — not too long. And look at the steps — pretty darn simple.

A tender filet distinctively communicates “special occasion.” It’s no harder to cook than any other steak; just make sure to have the temperature high enough in the pan that the outside gets nicely seared while the middle remains pink, and be careful not to overcook. A medium-rare filet will have an internal temperature of 130 degrees.

Pistou is similar to pesto, though often made with a looser consistency, and sometimes the pine nuts and/or Parmesan cheese are omitted, resulting in a simpler basil, garlic and olive oil sauce.

That’s the drizzle you’re going for here, just a pop of herb-infused green olive oil to brighten up that perfect little filet.

Then all you need is a handful of lightly dressed baby greens on the side and you are in business.

• 4 5-ounce filet mignon steaks, about 1 inch thick
• Salt and pepper, to taste
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 5 ounces mixed baby lettuces
• >> Pistou:
• 2 garlic cloves
• 1/2 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste

To make the pistou: Place garlic cloves in a small food processor and mince. Add basil and process again to chop, then add olive oil, some salt and pepper, and blend until it becomes a bright green sauce.

Season steaks generously with salt and pepper. Heat a large, heavy skillet, such as cast iron, over medium-high. Add 1 tablespoon oil. When oil is hot, sear steaks 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes.

In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, salt and pepper. Add lettuce and toss.

Serve filets with a drizzle of pistou and a couple of handfuls of the dressed greens. Serves 4.

Approximate nutritional information, per serving: 542 calories, 40 g total fat, 8 g saturated fat, 116 mg cholesterol, 231 mg sodium, 2 g carbohydrate, 1 g fiber, no sugar, 42 g protein