Scallops with fresh pineapple (hh)

Yield: 4 servings

Measure Ingredient
1 teaspoon Dark sesame oil
1 pounds Fresh sea scallops
2 teaspoons Low-sodium soy sauce
⅛ teaspoon Crushed red pepper
1 clove Garlic, minced
1 cup Cubed fresh pineapple
⅓ cup Chopped fresh basil leaves
1 teaspoon Peeled, grated gingerroot
1 tablespoon Water
1 teaspoon Cornstarch
2 cups Hot cooked rice (jasmine)
\N \N Fresh basil sprigs (OPT)

Heat oil in a nonstick sillet over medium-hugh heat until hot. Add next four ingredients; cook 4 minutes or until scallops are opaque, stirring frquently. Add pineapple, chopped basil, and gingerroot; stir well. Combine water and cornstarch; add to scallop mixture.

Bring to a boil; cook 1 minute or until thickened, stirring constantly. Serve over rice. Garnish with basil, if desired. Per serving (½ cup scallop mixture and ½ cup rice): 249 calories (8% from fat).

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