Ingredients: For the Stew: 8 Cans of well-stirred unsweetened coconut milk 4 Quarts of Vegetable Stock a 6 to 7 inch piece fresh ginger root 6 stalks fresh lemongrass* 6 garlic cloved minced 1/2 cup mirin 1 cup dry sake 2 4-ounce jars of Thai green curry paste | or make your own 4 yellow onions 1/4 cup of low sodium soy sauce 1 lb carrots sliced in 1/4 inch rounds or Winter Squash cubed in 1 inch pieces For the toppings: 12 cups of cooked sushi rice 1/8 to 1/4 a pound of scallops (preferably bay scallops) for each person 2 cups of chopped cilantro 8 medium tomatoes diced 8 avocados 8 limes 10 plantains sliced into 1/4 inch slices lengthwise Preparation for the stew: Peel ginger and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine lemongrass with ginger, garlic. Deglaze the pan with the sake and once its reduced ad mirin, coconut milk, vegetable stock, green curry and carrots or squash. Stir occasionally and simmer until vegetables are tender about 15 minutes. Remove from heat and stir in soy sauce. Keep warm. Fry the sliced plantains in peanut or vegetable oil over high heat until golden brown. Remove to a plate lined with paper towels and sprinkle with salt. Set aside. Season scallops with salt and pepper and sear over high heat in a little butter for about 1 minutes per side until they are a nice golden color and remove from heat. Fill each bowl with a spoonful rice, ladle in the stew and top with scallops, tomato, avocado, cilantro and plantains. For those that want a spicy curry add sriracha to your liking.