Heat the oil and add the shallots, garlic and celery, cook over a low heat until soft and translucent.
Add the stock and all ingredients for the chowder base. Bring to the boil and simmer for 5 minutes or until the liquid has reduced by 1/3 rd.
Add the coconut milk and simmer until the potato is cooked and the chowder well reduced: creamy. Add the prepared prawns and mussels and cook over a very low heat until the prawns are nearly cooked – they should be opaque and the mussels are open. Add the scallops and cook for a further 2 – 3 minutes until they are firm. Do not boil and avoid stirring the chowder too much.
Season to taste and add the herbs. Ladle into a bowl and garnish with lime wedges to serve.