Sweet and Sour Seafood

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.


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