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Sweet-and-Sour Scallops

 Sweet-and-Sour Scallops
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
4 ServingsPrep/Total Time: 20 min.


  • 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

2 of 2

Sweet-and-Sour Scallops (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.