Mmmmm sounds like the makings of a really scrummy seafood chowder! (My fave!)
Things you still need:
other veg you enjoy in your soup! (carrots, celery etc)
full fat coconut milk
half a cup white wine (optional)
Start by simmering your coconut milk with an onion chopped in half, a head of garlic with the top lopped off, and a couple of bay leaves. While that is simmering:
In a large soup pot or dutch oven, cut up into small peices and sautee bacon, and throw in a diced onion, 4 or 5 cloves of minced garlic and your other diced veg. Chop up some mahi mahi and toss it in to get a bit of color. I would then add half a cup of white wine and let it reduce a bit, then add your stock. Once your mahi mahi is cooked, strain your coconut milk in, add the shrimp and scallops and take off the heat. Cover. The shrimp and scallops will cook without overcooking this way. once the shrimp are pink, stir everything up, taste, add salt, pepper, garlic powder and other seasonings to taste. (I like to add red pepper flakes or some cayenne at this point for some heat.)
The more I see the less I know for sure.