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)

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).