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 Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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
