Sweet-And-Sour Scallops

• 2 cans (8 ounces each) pineapple chunks
• 1 pound sea scallops
• 1 tablespoon canola oil
• 1/3 cup chopped onion
• 1/3 cup julienned green pepper
• 1/4 cup butter, cubed
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/2 cup white vinegar
• 2 tablespoons soy sauce
• 2/3 cup cherry tomatoes, halved

1. Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain. Remove from pan and keep warm.
2. In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender.
3. Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth.
4. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through.

pineapple, scallops, canola oil, onion, green pepper, butter, sugar, cornstarch, ground mustard, salt, white vinegar, soy sauce, cherry tomatoes

Taken from www.tasteofhome.com/recipes/sweet-and-sour-scallops/ (may not work)