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Prep Time : 15min
Cook Time : 15min
Course : Entree
Type of Prep : Stir-Fry
Cuisine : Asian
Occasion : Family Dinner
 
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Sweet and Sour Scallops

From Linda Larsen,
Your Guide to Busy Cooks.
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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
  • 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

PREPARATION:

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.

Calories: 470
Carbs: 52 grams
Sodium: 300 mg
Fat: 5 grams
Vitamin C: 35% DV

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