Thursday, January 8, 2009
I was looking through the Taste of Home magazine for different recipes to try and I came across this one. I decided that I would make this for Randy to have for dinner.
Taste of Home Simple & Delicious December 2008
2 cans (8 ounces each) pineapple chunks
1 pound sea scallops (I used bay scallops instead)
1 tablespoon vegetable oil
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground mustard
1/4 teaspoon salt
2 tablespoons soy sauce
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.
Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the 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 and reserved pineapple; heat through.
I cooked up some white rice and served this over top.