Direction

1. In a medium saucepan, heat the butter. Add the scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
2. In the same sauce pan, add 1/4 cup of the red bell pepper, red onion, garlic and ginger. Saute for 2 minutes, or until vegetables start to soften. Add the curry paste, mixing until fragrant.
3. Stir in the lime juice, basil, coconut milk and broth. Whisk until combined. Bring to a low simmer for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose.
4. While broth boils, combine remaining the remaining 1/4 cup red bell pepper with the corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
5. When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
6. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.