Yield: 4 servings
1 teaspoon Dark sesame oil
1 lb Fresh sea scallops
2 teaspoons Low-sodium soy sauce
1/8 teaspoon Crushed red pepper
1 clove Garlic, minced
1 cup Cubed fresh pineapple
1/3 cup Chopped fresh basil leaves
1 teaspoon Peeled, grated gingerroot
1 tablespoon Water
1 teaspoon Cornstarch
2 cups Hot cooked rice (jasmine)
Fresh basil sprigs (optional)
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).