These past two weeks have been so hectic for me. I have barely had time to think about anything else other than work, work, and more work. My business is getting busier. Booked some more clients for my personal chef services. It's so nice being able to help families eat healthy, freshly cooked meals.
No more McDonald's for my clients!
I have finally had some days off. Some time to relax. And you know what I did?
I slept. Slept. And slept some more. I feel so rejuvenated
The weather has been gray and sleepy. Perfect sleeping weather.
I got up early and went to the farmers market to buy some groceries for my clients. While I was there, I saw so many beautiful fruits and vegetables that I had to get something for myself. I found the cutest baby vidalia onions and gorgeous fresh fennel. I thought they would be lovely roasted."
As I'm walking over to the meat section, I pass the seafood, and what do I see?
The biggest, juiciest Sea Scallops I've ever seen. Who could resist?
Not me. I used to hate scallops (Ha! Yet another food I despised. Man I was picky)!
Anyways, I bought some. I was excited to cook them with my roasted vegetables.
I hope you enjoy the recipe. I cook the scallops using a combination of chili oil and sesame oil, but you can use one or the other, or even olive oil. Sweet soy sauce has a distinctively different taste from regular soy sauce, but I know it can be hard to find in grocery stores. I don't know what this recipe will taste like if you try to use regular soy sauce, byt you can definitely try and let me know how it turns out!
Also, I thought about making videos for every post, but it is extremely time consuming! So maybe I will make a video every other post. I am already working on the one for next week.