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. ---------------------------------------------------------------------------
Nutrition
Ingredients
