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Scallops with Fresh Pineapple (Hh)

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Submitted by dee robin

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 5
TEASPOON ML SESAME OIL
dark
1 453.6
POUND G SEA SCALLOPS
fresh
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
low sodium
0.6
TEASPOON ML RED PEPPER FLAKES
crushed
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML PINEAPPLE, FRESH
cubed, fresh *
79
CUP ML BASIL
chopped, fresh *
1 5
TEASPOON ML GINGER ROOT
grated, peeled
1 15
TABLESPOON ML WATER
1 5
TEASPOON ML CORNSTARCH
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 479 6% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 455mg 19%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 5%
Sugars g
Protein 66g
Vitamin A 3% Vitamin C 0%
Calcium 16% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Sugar-Free
 

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