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Chilli and Pineapple Battered Scallops

Chilli and Pineapple Battered Scallops

By OcadoLifePublished on 14 August 2024If 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.
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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.