Scallops with Fresh Pineapple (Hh)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sesame oil
dark |
|
| 1 | pound |
sea scallops
fresh |
|
| 2 | teaspoons |
soy sauce, tamari
low sodium |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
pineapple, fresh
cubed, fresh |
*
|
| ⅓ | cup |
basil
chopped, fresh |
*
|
| 1 | teaspoon |
ginger root
grated, peeled |
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | cups |
rice
hot cooked, jasmine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sesame oil
dark |
|
| 453.6 | g |
sea scallops
fresh |
|
| 1E+1 | ml |
soy sauce, tamari
low sodium |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
pineapple, fresh
cubed, fresh |
*
|
| 79 | ml |
basil
chopped, fresh |
*
|
| 5 | ml |
ginger root
grated, peeled |
|
| 15 | ml |
water
|
|
| 5 | ml |
cornstarch
|
|
| 473 | ml |
rice
hot cooked, jasmine |
|
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.
