Taste of Home
Sweet-and-Sour Scallops
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
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
-
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.
Nutrition Facts
3/4 cup: 381 calories, 16g fat (8g saturated fat), 68mg cholesterol, 875mg sodium, 39g carbohydrate (28g sugars, 2g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC