This is a great for a semi-quick dinner. Scallops and shrimp play well with the sweetness of the pineapple. The onions and peppers are a nice crunch with the tangy sauce covering it all. I hope you like it.
3/4 pounds 26-30 shrimp, peeled and deveined
3/4 pounds bay scallops
1/4 cup rice flour, divided
1/4 cup corn starch, divided
4 ounces white wine, divided
1 green pepper, chopped in 1 inch pieces
1 large red onion, diced in 1 inch pieces
1 15-ounce can pineapple cubes
1/2 cup sugar
1/2 cup ketchup
1/2 cup white vinegar
3 tablespoons corn starch
3 tablespoons water
Oil for cooking.
In a bowl add shrimp and 1/2 rice flour and 1/2 of corn starch. Mix.
Add 1/2 wine and mix.
In a second bowl add scallops, remaining rice flour, corn starch, and wine. Mix.
In a wok on medium high heat add shrimp and cook for 2 minutes; turn and cook until pink. Remove and drain.
Add scallops to pan and cook for 3 minutes stirring constantly. Remove and drain.
Add more oil to wok and add peppers and onion. Cook for 5 minutes stirring every minute.
Mix ketchup, sugar and vinegar in a bowl.
Mix cornstarch and water.
Add pineapple to wok.
Add ketchup mixture to wok.
Add garlic and stir.
Add cornstarch to wok.
Stir and cook until thick. Add shrimp and scallops.