Shrimp And Scallop Chowder With Coconut Milk

• 2 lbs shrimp
• 1 lb large scallop (see note)
• 1/2 scotch bonnet pepper, seeded and minced
• 4 shallots, peeled and minced
• 2 garlic cloves, peeled and minced
• 3 scallions, minced
• 1 inch fresh ginger, peeled and minced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 3 tablespoons butter
• 2 -3 teaspoons curry powder
• 6 cups fish stock or 6 cups bottled clam broth
• 2 cups coconut milk
• salt & freshly ground black pepper
• 1/2 cup fresh cilantro, chopped (for garnish)

1. Peel and devein the shrimp and cut into 1 inch pieces.
2. Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
3. Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
4. Add the curry powder and cook for 1 minute until fragrant.
5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
6. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
7. Ladle the chowder into bowls and garnish each with chopped cilantro.

shrimp, scotch, shallots, garlic, scallions, ginger, red bell pepper, green bell pepper, butter, curry powder, fish stock, coconut milk, salt, fresh cilantro

Taken from www.food.com/recipe/shrimp-and-scallop-chowder-with-coconut-milk-202718 (may not work)