Hot and Sour Scallops
Published March 8, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||approx. 1 cup|
|Calories per serving:||179|
|Total Fat 2.6g||4%|
- 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:
- 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 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.