Scallops With Fresh Pineapple

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Scallops With Fresh Pineapple

fish, fruits/nuts

1 teaspoon dark sesame oil
1 lb fresh sea scallops
2 teaspoon low-sodium soy sauce
1/8 teaspoon crushed red pepper
1 centiliter 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 cup hot cooked rice (jasmine)
1 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).