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Sweet-and-Sour Scallops Recipe

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Although it's pretty enough to be from a restaurant, this dish is filled with homemade flavor and puts a delicious twist on a classic. “This meal will change your traditional way of serving sweet and sour. The scallops are so tender, they practically melt in your mouth.” Tonya Michelle Burkhard - Davis, IL

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Sweet-and-Sour Scallops Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

2 cans (8 ounces each) pineapple chunks
1 pound sea scallops (about 16)
1 tablespoon canola oil
1/3 cup chopped onion
1/3 cup julienned green pepper
1/4 cup butter, cubed
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/2 cup white vinegar
2 tablespoons soy sauce
2/3 cup cherry tomatoes, halved

Directions

Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain. Remove from pan and keep warm.
In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth.
Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 381 calories, 16 g fat (8 g saturated fat), 68 mg cholesterol, 875 mg sodium, 39 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Sweet-and-Sour Scallops in Simple & Delicious November/December 2008, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sweet-and-Sour Scallops (5)

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Sweet-and-Sour Scallops

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Reviewed on Feb. 10, 2012 by mrs.mark

Yes, I would make this again. It was easy and had great flavor. I didn't have cherry tomatoes, so I chopped a slicing tomato.

Reviewed on Aug. 13, 2011 by jen k

pretty good, but could use more veggies

Reviewed on Mar. 22, 2010 by annedailey

We use shrimp instead of scallops and omit the green pepper and mustard. My husband is always thrilled when I make this dish!

Reviewed on Mar. 03, 2010 by LFAb

Excellent dish and I would make it again.

Reviewed on Dec. 02, 2008 by Marilyn Ball

I made this recipe when I got my magazine. After I cut it out I can't find it. It was easy and wonderful. Thank you for putting out such a great magazine.