Lobster Scallop Curry 14 oz thai coconut milk 1 tablespoon thai red curry base 1 lb frozen or fresh scallops 1 lb cooked lobster meat 2 tablespoon fish sauce 2 teaspoon lemon juice 1 tomato diced 3 scallions diced 2 cup mushrooms sliced 1 yellow pepper diced 2 teaspoon thai garlic chili sauce 1 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. Yield: 4