Sweet-and-Sour Scallops Recipe

By traciesparks

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

Preparation

Step 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.

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.

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

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