- Preheat the grill to medium-high.
- Heat the coconut milk in a small saucepan over medium heat. Use a mallet or the side of a chef's knife to crush the lemongrass. Add lemongrass and hot pepper to the coconut milk. Reduce heat to low and simmer for 5 to 10 minutes to infuse the flavours. Remove the lemongrass and hot pepper.
- Add chicken broth and diluted corn starch. Bring to a boil while whisking, and let simmer for 1 minute until sauce thickens. Season with salt and pepper to taste. Keep warm.
- Brush the scallops, red pepper, and zucchini with olive oil. Grill vegetables for about 2 minutes each side. Place scallops on a sheet of foil wrap and grill 1 or 2 minutes per side, or until opaque. Place puff pastries on upper grill to warm.
- Cut vegetables into pieces and the scallops in half. Add to sauce and stir.
- Generously garnish puff pastry shells with scallop sauce and sprinkle with parsley.
Variation:
Replace scallops with pieces of firm fish or cubes of chicken (increase cooking time).
Chef's secret:
Pat scallops dry before cooking so they'll brown more easily.