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
- 2 cans (8 ounces each) pineapple chunks
- 1 pound sea scallops
- 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
- 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.
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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