Sweet and Sour Scallops

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