Slow-Cooker Sweet & Sour Scallops
This Slow-Cooker Sweet & Sour Scallops recipe is the perfect blend of bold, tangy flavors and tender seafood, all cooked to perfection with minimal effort. Combining the sweetness of fresh pineapple with the zesty kick of orange juice, rice vinegar, and soy sauce, this dish offers a vibrant, delicious take on classic sweet and sour flavors. The scallops are delicately cooked in the slow cooker, soaking up all the savory sauce, while colorful vegetables like red bell pepper, onion, and jalapeño a
Servings
3
Calories
840
per serving
GLP-1 Friendly
✓
Ingredients
- 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
- 1 ½ 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 1 1/2 cups)
- 1 small jalapeño chile, seeded and sliced (about 1/4 cup)
- 1 lb. sea scallops
- 2 cups hot cooked brown rice
- 1 tablespoon Thinly sliced scallions
Instructions
- 1
Add all ingredients to a 4- to 6-quart slow cooker. Stir gently to combine.
- 2
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the protein is tender and the sauce has thickened.
- 3
Taste and adjust seasoning with salt, pepper, or a splash of acid (lemon juice or vinegar) before serving.
- 4
Serve hot, spooned over rice, vegetables, or with a side of crusty bread.
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