| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Grains | Fish, Fruits/nuts | 4 | Servings | |
INGREDIENTS
| 1 | t | Dark sesame oil |
| 1 | lb | Fresh sea scallops |
| 2 | t | Low-sodium soy sauce |
| 1/8 | t | Crushed red pepper |
| 1 | Garlic, minced | |
| 1 | c | Cubed fresh pineapple |
| 1/3 | c | Chopped fresh basil leaves |
| 1 | t | Peeled, grated gingerroot |
| 1 | T | Water |
| 1 | t | Cornstarch |
| 2 | c | Hot cooked rice, jasmine |
| Fresh basil sprigs, OPT |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 93.9mg
Potassium: 243.9mg
Carbohydrates: 13.8g
Fiber: 2.8g
Sugar: 9.2g
Protein: 1.8g