Sweet-Sour Scallops
Sweet-Sour Scallops offer a delightful combination of crispy vegetarian scallops coated in a tangy sweet-sour sauce with fresh vegetables and pineapple, perfect for a flavorful main course.
Ingredients
Instructions
- Cut the vegetarian scallops in half.
- Bread the scallops with flour and garlic powder.
- Dip the breaded scallops into beaten egg.
- Fry the scallops in hot oil until golden brown.
- Drain on paper towels and keep warm in a warm oven.
- In a separate pan, sauté chopped onion, celery, and bell pepper until tender.
- Add sliced tomato, pineapple chunks, and sweet pickles to the vegetables.
- In a bowl, mix ketchup, cornstarch, water, Accent, and salt to make the sauce.
- Pour the sauce into the pan with vegetables and pineapple, cook until thickened.
- Combine fried scallops with the sauce and vegetables.
- Serve hot over cooked rice.
Tips & Substitutions
To enhance the flavor, consider adding a splash of soy sauce to the sauce mixture. If vegetarian scallops are unavailable, you can substitute with tofu or tempeh for a similar texture. For a crunchier coating, try using panko breadcrumbs instead of flour. Adjust the sweetness or tanginess of the sauce by altering the amount of ketchup and pineapple used.
Serving Suggestions
This Sweet-Sour Scallops dish pairs wonderfully with hot cooked rice, which absorbs the flavorful sauce beautifully. For added freshness, consider serving it with a side of steamed vegetables or a crisp green salad. It also complements well with recipes like Hot Green Bean And Crab Bake, creating a delightful seafood-inspired meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the scallops and sauce in a skillet over low heat, stirring gently to warm through without overcooking. Serve with fresh rice to retain the dish's original texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-Sour Scallops contains roughly 478 calories, with 11g protein, 99g carbohydrates, and 4g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh scallops instead of vegetarian ones?
Yes, you can use fresh scallops if you prefer. Just adjust the cooking time as fresh scallops typically cook faster than vegetarian options. Ensure they are seared until golden brown for the best texture.
What can I substitute for catsup in this recipe?
If you want to substitute catsup, try using tomato sauce mixed with a bit of sugar and vinegar to mimic the sweet and tangy flavor of ketchup. Alternatively, a homemade blend of crushed tomatoes with a touch of honey can also work well.
How do I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce into the sauce mixture. You can also add sliced jalapeños to the sautéed vegetables for an extra kick. Adjust to your preferred spice level!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).