Scallops with Pineapples



1 tsp. dark sesame oil

2 tsp. vegetable oil

2 cloves garlic, minced

2 tsp. grated fresh ginger or 1/2 tsp. dry

1/2 cup chopped red pepper

Pinch crushed red flaked pepper

1 lb. fresh sea scallops, rinsed and drained

1 Tbsp. reduced sodium soy sauce

1 cup cubed fresh pineapple or canned chunks in juice, drained

1 can sliced water chestnuts, drained

2 Tbsp. water or pineapple juice

1 1/2 tsp. cornstarch

1/4 cup chopped fresh basil or mint or 1 Tbsp. dried

Salt and pepper to taste (optional)

  1. Heat both sesame and vegetable oils in a large non-stick skillet over medium high heat. Add garlic, ginger and red pepper flakes. Cook for one minute. Add scallops and cook until scallops are firm and opaque, about 2 to 3 minutes.
  2. Add soy sauce, pineapple, red pepper and water chestnuts. Bring to a boil.
  3. Stir together water and cornstarch and add to scallop mixture in pan. Stir until thickened. Add basil or mint. Season with salt and pepper.
Serve with rice and steamed snow peas.
1 Serving: calories 210 total fat 4 g cholesterol 40 mg sodium 310 mg

Serves 4