Total TimePrep/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 or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through.
Nutrition Facts3/4 cup: 381 calories, 16g fat (8g saturated fat), 68mg cholesterol, 875mg sodium, 39g carbohydrate (28g sugars, 2g fiber), 21g protein.
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Sep 7, 2017
Loved this dish! I also found a recipe for pineapple fried rice that I made along with it. We added shrimp and mushrooms and left out the cherry tomatoes. I would cut the sugar at least in half. We used fresh pineapple so it was almost too sweet with the 1/4 cup.
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.
Aug 13, 2011
pretty good, but could use more veggies
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!
Mar 3, 2010
Excellent dish and I would make it again.
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.