Hot and Sour Scallops

Hot and Sour Scallops

Published March 8, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 55 min

Prep Time: 15 min | Cook Time: 10 min


Scallops are easy to overcook. They cook very quickly and become tough in a matter of seconds. If scallops are too expensive or unavailable, you can substitute an equal amount of large peeled and deveined shrimp.

Nutrition Facts
Serving size: approx. 1 cup
Calories per serving: 179
% Daily Value*
Total Fat 2.6g 4%
Saturated Fat 1.2g 6%
Sodium 383mg 16%
Total Carbohydrate 18.3g 6%
Protein 20.4g 28%
Percent Daily Values are based on a 2,000 calorie diet.


  • 4 tablespoons rice wine vinegar, divided
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons toasted sesame oil, divided
  • 1 1/2 lb. scallops, halved horizontally
  • 1 (8 oz.) 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 lb. fresh pea pods, trimmed
  • 1 (8 oz.) can bamboo shoots

Step by Step:

  1. 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.
  2. 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.
  3. Heat a large skillet or wok coated with vegetable cooking spray, over medium-high heat. Add onion and stir-fry for 2 to 3 minutes or until onion is tender. Add pea pods and garlic and 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.