If you're amongst the many people who'd like to avoid heading out to a restaurant this year to celebrate Valentine's Day, and cooking just isn't your thing, we've got the perfect solution for you. Introducing Chef Eric Wells, a personal chef, caterer, and culinary instructor from the Cleveland area specializing in preparing intimate dinners for two.

So instead of eating out or struggling through preparing a meal of your own, Chef Wells can prepare for you a romantic, 4-course meal in the comfort of your own home. He provides everything for the perfect meal, complete with the freshest and most flavorful ingredients to designer china, a linen tablecloth and napkins, fresh flowers and candles. Chef Wells also uses his own restaurant quality cookware to ensure flawless food preparation, and even cleans the kitchen after the event.

Think service such as this will cost you a fortune? Not so. Chef Eric Wells' prices are pretty reasonable, costing just $175 to $200 per couple, depending on the menu you choose.

For more information, pricing, and menu options, visit Eric's website at www.SkyeLaraes.com.

Chef Wells says that his favorite and most popular Valentine's Day menu consists of:

Mesclun Mix with Raspberries and Blue Cheese in a Raspberry Vinaigrette
Pan Seared Scallops in a Cilantro Butter Sauce
Honey and Soy Glazed Salmon, Wild Rice and Sautéed Asparagus
Lemon Crème Brulee

If you'd like to try your hand at a recipe yourself, he's also been gracious enough to allow us to share his recipe for the Pan Seared Scallops in a Cilantro Butter Sauce:

8 sea scallops
Vegetable oil
Salt
Pepper

¼ cup, plus an additional ¼ cup cilantro, minced
¼ cup fresh lime juice
1 teaspoon salt
½ teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Pat dry scallops with a paper towel and place them on a work surface.
Season both sides of the scallops with salt and pepper. In a large,
nonstick skillet, heat vegetable oil. When oil is hot, slowly add the
scallops to the skillet. Sear scallops for about 2 minutes then turn them
over and sear the other side for an additional 1 minute. Remove the
scallops from the skillet and let them rest, tented with foil to stay warm.

Meanwhile, purée ¼ cup of cilantro with lime juice, salt, and pepper in a
blender until smooth. With motor running, add melted butter and blend until
emulsified, about 30 seconds. Place 4 scallops on each plate and pour the
cilantro butter sauce over the scallops. Garnish the plates with the
additional cilantro.

Yield 2 servings.