Ingredients Jump to Instructions ↓

  1. 3 Tbsp. olive oil

  2. 3 Tbsp. flour

  3. 1 lb. bay scallops, thawed if frozen, patted dry

  4. 1 red bell pepper, chopped

  5. 1 yellow bell pepper, chopped

  6. 1 onion, chopped

  7. 3 Tbsp. sugar

  8. 1 (8 oz.) can pineapple tidbits, drained, reserving

  9. 2 Tbsp. juice

  10. 2 Tbsp. cornstarch

  11. 3 Tbsp. apple cider vinegar

  12. 2 Tbsp. ketchup

  13. 1 Tbsp. soy sauce

  14. hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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


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