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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. âThis meal will change your traditional way of serving sweet and sour. The scallops are so tender, they practically melt in your mouth.â 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. Yield: 4 servings.
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