| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Grains |
|
Fish, Fruits/nuts |
4 |
Servings |
INGREDIENTS
| 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) |
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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