Slow-Cooker Sweet & Sour Scallops

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Slow-Cooker Sweet & Sour Scallops
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.
active:
20 mins
total:
4 hrs 30 mins
Servings:
4
Slow-Cooker Sweet & Sour Scallops

Ingredients

Directions

  • 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

Serving Size:
1/2 cup rice, 4 to 5 scallops, about 1/2 cup sauce
Per Serving:
304 calories; protein 18g; carbohydrates 55g; dietary fiber 4g; sugars 16g; fat 2g; sodium 701mg; added sugar 1g.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/31/2023
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