Ingredients
2 cans (8 ounces each) pineapple chunks1 pound sea scallops1 tablespoon canola oil1/3 cup chopped onion1/3 cup julienned green pepper1/4 cup butter, cubed1/4 cup sugar2 tablespoons cornstarch1/2 teaspoon ground mustard1/4 teaspoon salt1/2 cup white vinegar2 tablespoons soy sauce2/3 cup cherry tomatoes, halved
Preparation
Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain. Remove from pan and keep warm.
In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth.
Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through.
