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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
4 hrs 30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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 Facts

304 calories; protein 18g 36% DV; carbohydrates 55g 18% DV; dietary fiber 4g 16% DV; sugars 16g; fat 2g 3% DV; sodium 701mg 28% DV; added sugar 1g.
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