Recipe - Scallops With Fresh Pineapple

1 teaspoon Dark sesame oil
1 pound Fresh sea scallops
2 teaspoon Lowsodium soy sauce
1/8 teaspoon Crushed red pepper
1 cl 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 cup Hot cooked rice (jasmine)
Fresh basil sprigs (OPT)

Heat oil in a nonstick sillet over mediumhugh 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 (One half cup scallop mixture and One half cup
rice): 249 calories (8% from fat).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini