Title: Scallops with fresh pineapple (hh)
 Categories: Fish, Fruits/nuts
      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).