1 tsp. dark sesame oil
1 lb. fresh sea scallops
2 tsp. low-sodium soy sauce
1/8 tsp. crushed red pepper
1 clove garlic, minced
1 c. cubed fresh pineapple
1/3 c. chopped fresh basil leaves
1 tsp. peeled, grated gingerroot
1 tbsp. water
1 tsp. cornstarch
2 c. hot cooked long-grain rice (cooked without salt or fat)
Fresh basil sprigs (optional)

Heat oil in a nonstick skillet over medium-high heat until hot. Add next 4 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 boil; cook 1 minute or until thickened, stirring constantly. Serve over rice. Garnish with basil, if desired. Yields 4 servings.