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).