jason and chris's coconut chowder with scallops

all amounts are imprecise because we went with what looked/tasted
good.  adjust to taste =)

potatos are optional but provide good filler.  we used 9 tiny red
new potatos and 1 sweet potato.  cube (bite sized) and boil for 10-15
minutes.

then start with a broth--a couple of cups of water, 3 stalks of
celery chopped and some salt, and a cube of bullion.  heat up and
then simmer while you prepare the rest.

[we also put in lemon grass (bruised) and galanga root (chopped)
which are both inedible but we're not sure how much of a flavor
difference they made.  probably easier to skip them unless you
shop at central market anyway.]

sautee the scallops (or any other kind of seafood) for about 10
minutes in some butter (oil if you're vegan), 3 pressed garlic
cloves, a chopped bunch of green onions, and a chopped shallot.
we used a handful of mushrooms (chopped) as well.

add the potatos, then add the sauteed scallops (and all the
butter/oil-juice!) to the broth along with 2 cans of coconut milk
(preferentially, not the "light" stuff).  also add a few peppers
(we used 2 serranos and a habanero and it was plenty spicy--you
might want less), some chopped fresh cilantro, some coriander
(ground), juice of a keylime, and simmer a couple of minutes to
blend the flavors.

be sure to do potatos and maybe add some cauliflower or other
filler veggies if you're skipping the fish.  we also thought it
might make things even yet more tasty to add some more herbs to
the scallop-sautee--maybe rosemary?