14 oz Thai Coconut Milk 1 tb Thai Red Curry Base 1 lb Frozen Or Fresh Scallops 1 lb Cooked Lobster Meat 2 tb Fish Sauce 2 ts Lemon Juice 1 Tomato, Diced 3 Scallions, Diced 2 c Mushrooms, Sliced 1 Yellow Pepper, Diced 2 ts Thai Garlic Chili Sauce Fresh Sweet Basil In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook.