Preparation:
Heat oil in a nonstick skillet over medium-high heat until hot. Add next four ingredients; cook 4 minutes or until scallops are opaque, stirring frequently.
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. |