Thai Scallops with Cauliflower, red bell pepper, pineapple, Portobello mushroom, & Basil
Ingredient	Amount	Unit	Calories/unit	Calories
Large Scallops	12	Oz	24.95	299.4
Cauliflower	1.5	pounds	42	63
Pineapple	8	oz	13.89	111.12
Portobello Mushroom	0.75	lbs	80	60
Red Pepper	1	Large	44	44
Bunch fresh basil	1	Bunch	20	20
Country Red Curry Paste	2	T	22.5	45
Trader Joe light coconut milk	1	Tin	290	290
Thai Fish Sauce	3	T	6.3	18.9
Large Cherry Tomatoes	1	lbs	95.256	95.256
Lemon Grass Powder (to taste)				0
			Total Calories	1046.676
			Yield = 3 Servings	348.89	Per portion
Method:
Cut scallops, cauliflower, pineapple and mushrooms in bite size chunks.
Cut pepper in strips.
Coarsly chop basil
Chill coconut milk. Skim the cream off the top. Over medium heat, slowly fry and incorporate the 2 tablespoons of
of country style red curry paste. Add the rest of the coconut milk. Add 1/3 of the basil, the 3 T of fish saunce, and the cauliflower.
Add the pepper strips and mushrooms. Cook covered for about 10 minutes over medium heat. Add the scallop chunks
and tomatoes. Sprinkle with lemon grass power to taste. (~1 tsp)