Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  red curry base
  1                can  lite coconut milk
  2          teaspoons  seasoning sauce
  2          teaspoons  sugar
     1/4           cup  lemon juice
     1/4           cup  white vinegar
  1                can  canned pineapple chunks
  2             pounds  scallops

Preparation:

1. in a large skillet over medium heat, combine red curry base with coconut milk. 2. simmer until an oil forms on surface. 3. stir in seasoning sauce, sugar, lemon juice and vinegar. 4. bring to a boil. simmer for 2 minutes. 5. add scallops and simmer until scallops are cooked, about 3-5 minutes. 6. serve hot over soft jasmine rice. variation: substitute peeled and deveined shrimp for scallops.

Nutritional Information:

251 Calories (kcal); 2g Total Fat; (6% calories from fat); 38g Protein; 19g Carbohydrate; 75mg Cholesterol; 366mg Sodium