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.