Back to Sweet-and-Sour Scallops

Print Options


Card Sizes

Sweet-and-Sour Scallops Recipe

Sweet-and-Sour Scallops Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender.
  • 3. 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.
  • 4. 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: 381 calories, 16g fat (8g saturated fat), 68mg cholesterol, 875mg sodium, 39g carbohydrate (28g sugars, 2g fiber), 21g protein .

Reviews for Sweet-and-Sour Scallops

Sort By :
Reviewed Feb. 10, 2012

"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."

jen k
Reviewed Aug. 13, 2011

"pretty good, but could use more veggies"

Reviewed Mar. 22, 2010

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

Reviewed Mar. 3, 2010

"Excellent dish and I would make it again."

Marilyn Ball
Reviewed Dec. 2, 2008

"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."

Loading Image

Wine Pairings

Light-Bodied White Wine

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