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Sweet and Sour Scallops

Sweet and Sour Scallops

Sweet and Sour Scallops


1 8-ounce can pineapple chunks in juice

2 tablespoons cornstarch

1 tablespoon granulated brown sugar substitute

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

½ teaspoon chicken-flavored bouillon granules

1/8 teaspoon ground ginger Vegetable cooking spray

1 teaspoon vegetable oil

1 medium-size green pepper, cut into

¾-inch pieces

1 pound fresh sea scallops

½ cup seedless red grapes, halved

2 cups cooked long-grain rice (cooked without salt or fat)


1. Drain pineapple chunks, reserving juice. Set pineapple aside. Add water to juice to make ½ cup liquid.
2. Combine cornstarch and next 5 ingredients in a small bowl; stir well. Add pineapple juice mixture; stir well. Set aside.
3. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green pepper; sauté 1 minute.

4. Add scallops and cornstarch mixture; sauté 3 to 4 minutes or until scallops are opaque and mixture is slightly thickened. Stir in grapes and pineapple chunks.
5. To serve, spoon ½ cup rice onto each serving plate; spoon scallop mixture evenly over rice.

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