Sweet-And-Sour Scallops Recipe

Name: Sweet-And-Sour Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans (8 ounces each) pineapple chunks, 1 pound sea scallops, 1 tablespoon canola oil, 1/3 cup chopped onion, and more.

Yes, Sweet-And-Sour Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-And-Sour Scallops

How did you like this recipe?

Frequently Asked Questions