Ingredients
- 250 gr cubed pineapple (fresh)
- 250 gr sea scallops (fresh)
- 240 gr rice (hot cooked)
- 16 ml water
- 12 gr basil leaves (chopped fresh)
- 10 ml low sodium soy sauce
- 5 ml dark sesame oil
- 3 gr cornstarch
- 1 gr 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 ( half cup scallop mixture and half cup rice): 249 calories (8% from fat).
