3/4 C. light coconut milk
1 1/2 to 2 tsp. red curry paste
1/8 tsp. sugar substitute
1 1/4 lb. sea scallops, cut into coins about 1/3-inch thick
2 T. Thai fish sauce
2 4-oz. zucchini, sliced into 3 inch (7.3 cm) thin sticks
1 red bell pepper, cored, seeded, and cut into thin strips
1 10-oz. package baby spinach, any larger stems discarded, washed and dried
2 C. cooked hot basmati rice
3 T. chopped fresh coriander or Thai basil
lime slices for garnish (optional)

Pour 1/3 C. of the coconut milk into a large nonstick skillet and cook over moderate heat stirring for 2 to 3 minutes until it begins to thicken slightly. Add the red curry paste and sugar substitute; stir to combine. Add the scallops and cook for 1 minute, stirring constantly. Add the remaining coconut milk, the fish sauce, the zucchini, and the red pepper. Cook, stirring, for a few minutes until the vegetables are crisp-cooked and the scallops are opaque throughout. (If the scallops are small, remove them before adding the vegetables so they do not overcook. Return them just before serving). Add the spinach and continue to cook until it wilts. Keep warm. Spoon 1/4 of the hot rice into a 1/2-C. mold, pressing down slightly. Unmold into a heated shallow soup plate or onto a dinner plate. Spoon 1/4 of the curried scallop mixture over the rice and sprinkle with some of the coriander. Repeat with the remaining servings. Add a lime slice for garnish (if using).

Yield: 4 servings
Calories: 291
Fat: 4g
Fiber: 4g