Blanch salmon in boiling water for 10 to 20 seconds. Remove, and drain in a colander. Blanch scallops for 10 seconds; drain. Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook until seafood is just cooked through, about 3 to 5 minutes. Remove from heat, and stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately. Serves 8. Cuisine: "Vietnamese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 65 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 10g Carbohydrate; 5mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 8|
|Calories from Fat: 38 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 23.7mg||7 %|
|Sodium 610.1mg||21 %|
|Potassium 500.5mg||13 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.9g|
|Protein 13.4g||19 %|
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Calories per serving: 224
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