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.
Sweet-and-Sour Scallops 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.