Sometimes, I get so excited about going out on a Friday night, until I remember how much I dread getting ready. Changing clothes, fixing my hair and makeup, painting my toenails, shaving my legs, picking out cute shoes…


Instead, I literally get so exhausted at the sheer thought of these tasks that I decide “I’d rather just stay in.” So yep, last night, Richard and I decided to be lazy have our weekly Friday date night at home!


We opened a bottle of red wine, I threw together a cheese platter for us to snack on, and made homemade pesto (which filled the entire kitchen with the wonderful aroma of the fresh-picked basil).

For dinner, I made pasta with scallops (OHMYGODILOVESCALLOPS), which is super tasty and super easy. We spent the rest of the evening (finally) watching Django (great film, go get it!) and taking pictures of the kitties (duh).




I mean seriously, how much of a ham is Merlin? And look! He was having a lazy Friday night of his own!

Penne with Basil Pesto and Scallops
Serves 2

1/2 box penne pasta
2 tbsp olive oil
12oz small Patagonian scallops, thawed (found in the freezer section of Whole Foods)
a few fresh basil leaves (for garnish)

And for the pesto…
3-4 handfuls of fresh basil
1/4 cup unsalted cashews
3/4 cup grated parmesan
olive oil to preferred consistency
kosher salt to taste
cracked black pepper to taste

1. Combine basil leaves, half of the cashews, and half of the cheese in a food processor. Continue adding the remaining ingredients to your preference. Set aside.
2. Pat dry scallops to remove excess water from thawing. Set aside.
3. Heat 2 tbsp olive oil over med-high heat. Once oil is heated, add scallops, tossing every so often with a spatula, to keep them from sticking. Season with salt and pepper.
4. While the scallops are cooking, bring penne to a boil until it is ‘al dente’.
5. When the scallops turn crusty and golden brown, turn off the heat. Meanwhile, drain the penne.
7. Split penne between two bowls. Top penne with roughly 3 tbsp pesto and half of the scallops. Garnish with basil leaves. Enjoy!

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