Sweet-and-Sour Scallops

Name: Sweet-and-Sour Scallops
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, cubed; 1 Tbsp canola oil; 158 milliliters cherry tomatoes, halved; 2 Tbsps cornstarch; 79 milliliters julienned green pepper; 1 teaspoons ground mustard; 79 milliliters chopped onion; 454 grams cans each) pineapple chunks; 0 teaspoons salt; 454 grams sea scallops; 2 Tbsps soy sauce; 59 milliliters sugar; 118 milliliters white vinegar

Sweet-and-Sour Scallops is a gluten free and pescatarian recipe with 4 servings. This main course has 367 calories, 16g of protein, and 16g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. 1 person found this recipe to be yummy and satisfying. If you have sea scallops, pineapple chunks, cherry tomatoes, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Grilled Sweet-and-Sour Scallops, Scallops & Sweet Peas, and Grilled Sweet Potato Salad with Sweet and Sour Bacon Dressing.

Instructions

Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain.

Ingredients you will need

Pineapple

Scallops

Juice

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan and keep warm.

Equipment you will use

Frying Pan

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

Ingredients you will need

Green Pepper

Butter

Onion

Equipment you will use

Frying Pan

Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt.

Ingredients you will need

Mustard Powder

Corn Starch

Sugar

Salt

Equipment you will use

Bowl

Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth.

Ingredients you will need

Pineapple Juice

Soy Sauce

Vinegar

Equipment you will use

Whisk

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.

Ingredients you will need

Pineapple

Scallops

Tomato

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Whisk

Ingredients

Servings:

59milliliters

butter, cubed 1Tbsp

canola oil 158milliliters

cherry tomatoes, halved 2Tbsps

cornstarch 79milliliters

julienned green pepper 1teaspoons

ground mustard 79milliliters

chopped onion 454grams

cans each) pineapple chunks 0teaspoons

salt 454grams

sea scallops 2Tbsps

soy sauce 59milliliters

sugar 118milliliters

white vinegar

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.