Chilli and Pineapple Battered Scallops
By OcadoLife
Published on 14 August 2024
If you’re in the mood for a Chinese takeaway, why not rustle up these moreish Chilli and Pineapple Battered Scallops from OcadoLife recipe editor Lauren Hoffman. The tangy sweet-and-sour sauce takes minutes to throw together and is delicious with the sweet scallops – and the dish contains 2 of your 5 day. Delicious served with fried rice.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 (180g) pack battered scallops
- 3 tbsp sweet chilli dipping sauce
- 0.5 (227g) tin small pineapple chunks, plus 2 tbsp of the juice
- 3 tsp soy sauce
- 2 tsp cornflour
- 1 green pepper, deseeded and chopped
- 180g baby corn and mangetout
- 1 tbsp sesame oil
- 0.5 (220g) tin water chestnuts, chopped
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6; bake the battered scallops for 10 mins.Step 2
Meanwhile, mix the chilli dipping sauce, pineapple chunks and 2 tbsp juice, soy sauce and cornflour to make a sauce.Step 3
In a wok, stir-fry the green pepper, baby corn and mangetout in the sesame oil over a high heat for 2 mins. Add the sauce and water chestnuts; cook for 1-2 mins more to thicken.Step 4
Toss in the scallops and serve.