Scallops with fresh pineapple (hh)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dark sesame oil |
| 1 | pounds | Fresh sea scallops |
| 2 | teaspoons | Low-sodium soy sauce |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | clove | Garlic, minced |
| 1 | cup | Cubed fresh pineapple |
| ⅓ | 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 (OPT) | ||
Directions
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 (½ cup scallop mixture and ½ cup rice): 249 calories (8% from fat).
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