Sweet-and-Sour Scallops Recipe

5 5 4
Sweet-and-Sour Scallops Recipe
Sweet-and-Sour Scallops Recipe photo by Taste of Home
Publisher Photo

Sweet-and-Sour Scallops Recipe

Read Reviews
5 5 4
Publisher Photo
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
Recommended: The 13x9 Thanksgiving
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

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

Nutritional Facts

3/4 cup: 381 calories, 16g fat (8g saturated fat), 68mg cholesterol, 875mg sodium, 39g carbohydrate (28g sugars, 2g fiber), 21g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet-and-Sour Scallops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mrs.mark User ID: 5436322 158348
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."

MY REVIEW
jen k User ID: 1977993 156029
Reviewed Aug. 13, 2011

"pretty good, but could use more veggies"

MY REVIEW
annedailey User ID: 3444318 137638
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!"

MY REVIEW
LFAb User ID: 4620247 141128
Reviewed Mar. 3, 2010

"Excellent dish and I would make it again."

MY REVIEW
Marilyn Ball User ID: 3643229 85554
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