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Sweet-and-Sour Scallops




Source of Recipe


Quick Cooking 2009


List of Ingredients




2 cans (8 ounces each) pineapple chunks
1 pound sea scallops (about 16)
1 tablespoon vegetable 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

Recipe



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. In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender.
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. 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.