Makes 4 servings. Difficulty
1 teaspoon canola oil 3 large shiitake mushrooms, coarsely chopped 1 shallot, minced 1 Tablespoon fresh ginger, peeled & coarsely chopped Zest of 1/2 lemon, minced 1 Tablespoon fresh basil, chopped 1 Tablespoon fresh cilantro, chopped 3/4 cup gf chicken broth 8 oz. bottled clam juice 1/4 cup unsweetened coconut milk 1/8 teaspoon sesame oil 8 large sea scallops 8 large shrimp, shelled & deveined 1 plum tomato, cut into 8 wedges
In a medium saucepan heat 1/2 teaspoon canola oil. Add shiitakes, shallots and ginger, cooking over medium heat for about 2 minutes, stirring occasionally. Add lemon zest, basil, cilantro, gf chicken stock, and clam juice. Bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes.
Bring mixture back up to a boil and reduce to about 1 cup. Add coconut milk and continue to simmer for about 3 minutes. Stir in sesame oil and season to taste with salt and freshly ground black pepper.
In a medium skillet, heat remaining canola oil over high heat. Season scallops with salt and freshly ground black pepper. Add scallops to skillet and sear over high heat until browned on bottom, about 3 minutes. Turn scallops and add shrimp to pan. Continue to cook until shrimp are opaque and scallops are browned and almost cooked through, about 2 minutes.
To serve: Place 2 tomato wedges, 2 scallops and 2 shrimp in 4 warmed soup plates. Spoon about 1/4 cup of coconut broth mixture onto each plate. Serve immediately.