Sweet And Sour Scallops Recipes

SWEET-AND-SOUR SCALLOPS

Steps:

• 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.

ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS

Steps:

• In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
• Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
• Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
• In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
• Remove scallops and discard the marinade.
• Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
• Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
• Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
• Serve with cooked rice and chopped green onions.

SWEET AND SOUR CHUTNEY

Steps:

• Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

SWEET-AND-SOUR SCALLOPS

Steps:

• Stir pineapple juice, soy sauce, cornstarch, and vinegar in small bowl until cornstarch dissolves.
• Heat oil in heavy large skillet over high heat. Add green onions, garlic, ginger, and chili and stir 1 minute. Add scallops, red bell peppers, and bok choy to skillet. Stir-fry until scallops are almost cooked through, about 4 minutes. Stir cornstarch mixture to reblend and add to skillet. Stir until sauce comes to boil and thickens and vegetables and scallops are cooked through, about 1 minute. Season with salt and pepper.

SWEET AND SOUR SHRIMP AND SCALLOPS RECIPE - (4.3/5)

Steps:

• Season the scallops and shrimp with black pepper. Pour the oil into a wok set over high heat. Add the scallops and cook for 3 minutes, constantly tossing. Add the shrimp and cook for another 2 minutes. Remove the scallops and shrimp and place them into a small bowl. Set aside. Add the broken noodles, noodle seasoning packages, frozen vegetables, garlic powder, ginger, and water to the wok. Cook, stirring constantly, for 5-6 minutes, or until the noodles and vegetables are tender. Add the sweet and sour sauce and the shrimp and scallops back into the wok. Toss until everything is evenly coated with the sauce. Remove the pan from the heat. Top with scallions and serve immediately.