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 add layers of texture and heat. Served over a bed of hearty brown rice and topped with fresh scallions, this dish is a healthy and satisfying meal that’s as easy as it is flavorful. Perfect for a weeknight dinner or a special occasion, these sweet and sour scallops are sure to impress!
3 servings, 20-30 minutes, 840 calories per serving, 37 grams of protein per serving
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
You'll Need
- Slow-cooker
- Whisk
- 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.