Slow-Cooker Sweet & Sour Scallops

Slow-Cooker Sweet & Sour Scallops

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From: Everyday Slow Cooker

This recipe for slow-cooker scallops is sure to become a tried-and-true favorite for any seafood lover. Tender scallops quickly poach in a sweet and spicy sauce that has been cooking for hours. Brown rice completes the meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup no-salt-added ketchup
  • ¼ cup fresh orange juice (from 1 orange)
  • 3 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon lower-sodium soy sauce
  • ¾ teaspoon kosher salt
  • 1½ cups 1-inch-cubed fresh pineapple (about 1 pound)
  • 1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
  • 1 medium yellow onion, cut into 1-inch pieces (about 1½ cups)
  • 1 small jalapeño chile, seeded and sliced (about ¼ cup)
  • 1 pound sea scallops
  • 2 cups hot cooked brown rice
  • Thinly sliced scallions (optional)

Preparation

  • Prep

  • Ready In

  1. Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in a small bowl; pour into a 5- to 6-quart slow cooker. Add the pineapple, bell pepper, onion, and jalapeno to the slow cooker. Cover and cook on LOW until the vegetables are mostly tender, about 4 hours. Add the scallops, and stir to combine; cover and cook until the scallops reach the desired degree of doneness, about 8 minutes for medium. Divide the brown rice among 4 bowls. Serve the scallops and sauce over the brown rice; garnish with the scallions, if desired.
  • Multicooker Directions: Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in the inner pot of a 6-quart multicooker. Add the pineapple, bell pepper, onion, and jalapeño to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are mostly tender, about 4 hours. Turn off the cooker. Gently stir in the scallops. With the lid off, press SAUTÉ [Normal]; cook uncovered until the scallops reach the desired degree of doneness. finish the recipe.

Nutrition information

  • Serving size: ½ cup rice, 4 to 5 scallops, about ½ cup sauce
  • Per serving: 304 calories; 2 g fat(0 sat); 4 g fiber; 55 g carbohydrates; 18 g protein; 16 g sugars; 1 g added sugars; 701 mg sodium;
  • Carbohydrate Servings:

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