The recipe Hot-and-Sour Scallops
Hot-and-Sour Scallops recipe is a meal that takes several minutes to make. If you enjoy for , you will like Hot-and-Sour Scallops!
Hot-and-Sour Scallops
- What Course Is Hot-and-Sour Scallops?
- How Long Does Hot-and-Sour Scallops Recipe Take To Prepare?
- How Long Does Hot-and-Sour Scallops Recipe Take To Cook?
- How Many Servings Does Hot-and-Sour Scallops Recipe Make?
- What Are The Ingredients For Hot-and-Sour Scallops Recipe?
- How Do I Make Hot-and-Sour Scallops?
- What's The Nutritional Info For Hot-and-Sour Scallops?
- What Type Of Cuisine Is Hot-and-Sour Scallops?
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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. How Long Does Hot-and-Sour Scallops Recipe Take To Prepare?Hot-and-Sour Scallops takes several minutes to prepare. How Long Does Hot-and-Sour Scallops Recipe Take To Cook?Hot-and-Sour Scallops takes several minutes to cook. How Many Servings Does Hot-and-Sour Scallops Recipe Make?Hot-and-Sour Scallops makes 6 servings. What Are The Ingredients For Hot-and-Sour Scallops Recipe?The ingredients for Hot-and-Sour Scallops are: 4 tablespoons rice wine vinegar, divided1 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 How Do I Make Hot-and-Sour Scallops?Here is how you make Hot-and-Sour Scallops: 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: 6Number of Servings: 6Recipe submitted by SparkPeople user SAMVICARS.What's The Nutritional Info For Hot-and-Sour Scallops?The nutritional information for Hot-and-Sour Scallops is:
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