- 3 Tbsp. olive oil

		- 3 Tbsp. flour
		
		- 1 lb. bay scallops, thawed if frozen, patted dry
		
		- 1 red bell pepper, chopped
		
		- 1 yellow bell pepper, chopped
		
		- 1 onion, chopped
		
		- 3 Tbsp. sugar
		
		- 1 (8 oz.) can pineapple tidbits,
			drained, reserving 2 Tbsp. juice
		
		- 2 Tbsp. cornstarch
		
		- 3 Tbsp. apple cider vinegar
		
		- 2 Tbsp. ketchup
		
		- 1 Tbsp. soy sauce
		
		- hot cooked rice

		- Heat olive oil in large skillet.
		Meanwhile, toss flour and scallops.
		Add coated scallops to olive oil and
			cook over high heat for
			2-3 minutes until opaque.
		Remove scallops from skillet and set aside.

		- Add peppers and onions to skillet.
		Stir fry over high heat until vegetables
			are crisp tender, 4-6 minutes.
		While vegetables are cooking,
			combine sugar, pineapple juice,
			pineapple, cornstarch, vinegar,
			ketchup, and soy sauce in small bowl.
		Pour sauce over vegetables and
			cook over medium high heat
			until thickened, 3-5 minutes.

		- Return scallops to skillet and
			cook over medium high heat
			until heated and coated
			with sauce, about 2-3 minutes.
		Serve over hot rice.