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Scallops with fresh pineapple (hh)

Yield: 4 Servings

Ingredients:

• 1 ts Dark sesame oil
• 1 lb Fresh sea scallops
• 2 ts Low-sodium soy sauce
• 1/8 ts Crushed red pepper
• 1 cl Garlic minced
• 1 c Cubed fresh pineapple
• 1/3 c Chopped fresh basil leaves
• 1 ts Peeled grated gingerroot
• 1 tb Water
• 1 ts Cornstarch
• 2 c Hot cooked rice (jasmine)

Instructions:

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).

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