On Friday night, I decided it was time for a date. And I thought that a good way to have a date and not spend too much money was to cook food at home.
But it was an opportunity for us me to look nice and behave and not fight and play nice with each other which means not calling each other terrible curse words that usually people reserve for genitals. BTW fights? I read the Bloggess this week and it hit close to home. But anyway, we had a date night, and I planned six courses. But we were too full after the lobster roll to eat the last course, so we only had five. No dessert.
And I’ve decided that since I’ve babbled on a lot this week, I’d make this post mostly pictures with a recipe for scallop ceviche, which was the prettiest part of the meal. The recipe is tiny, but you can double it if you have a date with more than just one person.
- 2 limes (juiced, with the zest from one)
- 1 small navel orange
- 1/4 lb scallops, preferably the little ones
- 1/4 long English cucumber, cubed
- 1 tbsp. chopped fresh basil
- 2 tbsp. olive oil (reserve 1 tbsp. for drizzling)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red chili flakes (to top)
Juice limes and 1/2 of the orange. Marinate the scallops in the juice for 5 to 7 minutes. Toss with cucumber, chopped basil, and spices. Serve over thinly sliced roasted and cooled beets. Pour juices over and drizzle with oil and top with pepper flakes before serving.
Make this, but if it’s a date, don’t let the other person/people drink more than a single bottle of wine, and certainly don’t let them drink beer while waiting for the date to start, or else you’ll find yourself all alone at 11:00 pm while he/she (they) sleeps on the couch, with only the sound of snoring and Kenny vs. Spenny in the background. Which is less than romantic. Fail? Half fail? Hard to say. I slept soundly, full to the brim.