Sweet and Sour Scallops
From grizzlybear 17 years ago
- 20 minutes to make
- Serves 4
Scallops are such a versatile meat; they adapt to any flavor or cuisine. This delicate sweet and sour sauce studded with chunks of brightly colored peppers, is delicious.
Ingredients
- 3 Tbsp. olive oil shopping list
- 3 Tbsp. flour shopping list
- 1 lb. bay scallops, thawed if frozen, patted dry shopping list
- 1 red bell pepper, chopped shopping list
- 1 yellow bell pepper, chopped shopping list
- 1 onion, chopped shopping list
- 3 Tbsp. sugar shopping list
- 1 (8 oz.) can pineapple tidbits, drained, reserving 2 Tbsp. juice shopping list
- 2 Tbsp. cornstarch shopping list
- 3 Tbsp. apple cider vinegar shopping list
- 2 Tbsp. ketchup shopping list
- 1 Tbsp. soy sauce shopping list
- hot cooked rice shopping list
How to make it
- Heat olive oil in large skillet. Meanwhile, toss flour and scallops. Add coated scallops to olive oil and cook over high heat for 2-3 minutes until opaque. Remove scallops from skillet and set aside.
- Add peppers and onions to skillet. Stir fry over high heat until vegetables are crisp tender, 4--6 minutes. While vegetables are cooking, combine sugar, pineapple juice, pineapple, cornstarch, vinegar, ketchup, and soy sauce in small bowl. Pour sauce over vegetables and cook over medium high heat until thickened, 3-5 minutes.
- Return scallops to skillet and cook over medium high heat until heated and coated with sauce, about 2-3 minutes. Serve over hot rice. 4 servings
- NOTE: If using sea scallops, cook for 5-6 minutes in first cooking, then follow recipe, cooking 3-4 minutes at end until scallops are tender and opaque.
People Who Like This Dish 2
- quaziefly ALL POINTS
- waterlily Joplin, MO
- grizzlybear CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments