SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.8
  • Total Fat: 2.6 g
  • Cholesterol: 37.4 mg
  • Sodium: 382.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 20.4 g

View full nutritional breakdown of Hot-and-Sour Scallops calories by ingredient
Report Inappropriate Recipe

Hot-and-Sour Scallops

Submitted by: SAMVICARS

Introduction

Scallops cook very quickly and can overcook and become tough in a matter of seconds. If scallops are too expensive or unavailable you can substitute and equal amount of large peeled and deveined shrimp. Scallops cook very quickly and can overcook and become tough in a matter of seconds. If scallops are too expensive or unavailable you can substitute and equal amount of large peeled and deveined shrimp.
Number of Servings: 6

Ingredients

    4 tablespoons rice wine vinegar, divided
    1 tablespoon minced fresh ginger
    2 teaspoons toasted sesame oil, divided
    11/2 pounds scallops, sliced in half horizontally
    1 (8-ounce) can pineapple chunks
    Water, as needed
    1 tablespoon cornstarch
    2 tablespoons lite soy sauce
    1 tablespoon honey
    1 to 2 teaspoons hot sauce
    Vegetable cooking spray
    1 large onion, chopped
    4 teaspoons minced garlic
    1/2 pound fresh pea pods, trimmed
    1 (8-ounce) can bamboo shoots

Directions

Whisk together 2 tablespoons rice wine vinegar, ginger and 1 teaspoon sesame oil in a large bowl; add scallops and toss to coat. Let rest at room temperature for 30 minutes before draining, discarding marinade.

Meanwhile, drain juice from pineapple chunks into a glass-measuring cup; reserve pineapple chunks. Add enough water to pineapple juice to make 1 cup. Add cornstarch, soy sauce, honey, hot chili sauce and remaining 2 tablespoons rice wine vinegar and whisk to combine. Set aside.

Heat a large skillet or wok, coated with vegetable cooking spray, over medium-high heat. Add onions and stir-fry for 2 to 3 minutes or until onions are tender. Add pea pods and garlic; cook 1 minute. Remove from pan and set aside. Spray pan with additional cooking spray and add drained scallops; stir-fry 1 minute or until scallops are almost fully cooked. Add pineapple juice mixture and bring to a boil; add onion mixture, pineapple chunks and bamboo shoots and cook, stirring constantly, until thickened and scallops are fully cooked. Remove from heat and drizzle remaining sesame oil over top.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SAMVICARS.





TAGS:  Fish |

Great Stories from around the Web


Rate This Recipe