Yield: 4 servings
|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|
|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).