1 cup chopped shrimp with tails, plus 4 whole, peeled and deveined
1 cup chopped scallops, plus 4 whole
4 shallots, chopped
6 cloves garlic, chopped
1/2 cup rice wine
1/4 cup soy sauce
16 ounces water
1 1/4 cups chopped cilantro leaves
1/2 cup chopped basil leaves
1 teaspoon hot chile sauce (recommended: Sriracha)
1 tablespoon wasabi powder
4 (6-ounce) fillets tilapia
1 ounce red bell pepper (optional)
2 ounces fresh asparagus (optional)
In a large saute pan, heat 3 tablespoons sesame oil over medium heat. To pan, add the chopped shrimp, scallops, shallots and garlic. Cook until lightly golden. Add the rice wine and soy sauce and simmer about 5 minutes. Stir in the water and 1 cup cilantro and bring to a boil. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes. Strain liquid and discard solids. Reserve the liquid.
Preheat grill or grill pan.
Combine the remaining cilantro and the basil in a bowl. Set aside.
Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside.
Meanwhile, toss the whole shrimp in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside.
Place a teaspoon of the chile sauce in the bottom of each soup bowl. Ladle some of the broth into each bowl. Stir to gently mix the broth and the chile sauce. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop. Garnish with chopped cilantro and basil. Serve immediately.