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Title: Scallops with Fresh Pineapple
Categories: Fish Fruit
Yield: 4 Servings
| 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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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