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Sweet-and-Sour Scallops

Total Time

Prep/Total Time: 20 min.

Makes

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.

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