Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)
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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