Recipe

Sweet And Sour Scallops Recipe

	Grizzlybear / All my dishes 1 year, 3 months ago 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. Prep:10m Cook:20m Servings:4	Grizzlybear
	scallops

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Ingredients

3 Tbsp. olive oil

3 Tbsp. flour

1 lb. bay scallops, thawed if frozen, patted dry

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

3 Tbsp. sugar

1 (8 oz.) can pineapple tidbits, drained, reserving 2 Tbsp. juice

2 Tbsp. cornstarch

3 Tbsp. apple cider vinegar

2 Tbsp. ketchup

1 Tbsp. soy sauce

hot cooked rice

Directions

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.

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