Scallops With Fresh Pineapple

Course : Seafoods
Serves: 4
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1 teaspoon dark sesame oil
1 pound fresh sea scallops
2 teaspoons low-sodium soy sauce
1/8 teaspoon crushed red pepper
2 cloves garlic -- minced
1 cup cubed fresh pineapple
1/3 cup chopped fresh basil leaves
1 teaspoon peeled -- grated gingerroot
1 tablespoon water
1 teaspoon cornstarch
2 cups hot cooked rice -- (jasmine)
1 bunch fresh basil sprigs -- (opt)

Preparation / Directions:

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.

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