Seared Scallop and Teriyaki Bowl. Who needs takeout when you can whip up a meal in just minutes. And you can use any protein or rice you have on hand. I love the subtly sweet and rich flavor of scallops, and they take little to no time to prepare. You just need to make sure they are completely dry. A wet scallop won’t sear properly. The teriyaki sauce is sweet yet tangy with a little bit of heat from the red pepper flakes. You can use this sauce in so many different dishes. Dinner in a bowl is my kind of meal. I hope that you enjoy it.
1 cup of soy sauce
1 cup of water
1/4 cup dark brown sugar
One tablespoon honey
One tablespoon ginger, minced.
1-2 garlic cloves, finely minced. (Depending on your taste)
Pinch crushed red pepper flake
Slurry to taste.
Heat a small pot at medium-high heat and add all ingredients. Cook until sugar has dissolved.
Two tablespoons cornstarch
Two tablespoons water
Mix until combined.
Combine all of the ingredients in a saucepan on medium heat until the sugar has dissolved. Add slurry a little at a time until you get the desired thickness.
Assemble bowls with cooked rice, protein, vegetables and drizzle with sauce.
Pat dry. Season both sides with salt and pepper.
Heat a large pan with one tablespoon of olive oil and butter at medium-high heat. Sear the scallops on each side for 2-3 minutes per side. You want a golden color with a slightly firm touch. Remove from pan and serve immediately!
Cherry Pulled Pork. This is going to be one of those go-to recipes you can use when you’re short on time. Now I’m a huge fan of my electric pressure cooker. You can literally throw frozen meat into it and have tender meat in thirty minutes. Or in this case 45 minutes. I decided to use some tart cherries in this recipe. I feel like cherries are the perfect complement for this dish. We also have some garlic, ginger and whole bunch of other goodies. Your house is going to smell like you’ve been slaving over the stove all day. Name your favorite way to use cherries in the comments below.
Cherry Pulled Pork
Cherry Pulled Pork
4-5 pound pork shoulder roast
2 cups frozen cherries
1 cup beef broth
1/2 cup cherry juice
1/2 cup apple cider vinegar
1/2 cup ketchup
Two tablespoons dark brown sugar
1-inch fresh ginger, peeled.
3-4 whole garlic cloves
One small shallot, diced.
One teaspoon dry mustard
Two teaspoons black pepper
Salt and to taste.
Cut roast into sections so that it will be covered with the cooking liquid. Then season with salt, pepper, and mustard and place into the pressure cooker along with cherries, garlic, ginger, and shallot. In a bowl mix sugar, ketchup, vinegar, broth, and cherry juice.
Pour over the top of the roast.
Cook for about forty-five minutes in your electric pressure cooker. Please follow the directions on your pressure cooker for complete instructions.
Remove from pot and use two forks to shred the meat. Pour as much or as little of the cherry sauce over the top of the shredded pork. I served it in a bun with a quick slaw. Its also delicious poured over a bowl of rice and steamed veggies. Yum!