Ingredients
- 1 c cubed pineapple (fresh)
- 1 lb sea scallops (fresh)
- 2 c rice (hot cooked)
- 1 tb water
- 3/8 c basil leaves (chopped fresh)
- 2 ts low sodium soy sauce
- 1 ts dark sesame oil
- 1 ts cornstarch
- 1/8 ts pepper (crushed red)
- some garlic
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 (1/2 cup scallop mixture and 1/2 cup rice): 249 calories (8% from fat).
