Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time):
Mix cornstarch and 1/4 cup water. Set aside. Heat 1 teaspoon oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add ham hocks, onions, carrots and celery; cook 5-6 minutes, stirring occasionally. Stir in water, stock, chile pepper and seasonings. Salt to taste. Cover and lock lid into place. Set to cook 45 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer’s manual for safe operating instructions.) Remove ham hock; skim fat. Stir in cornstarch mixture and coconut milk. Cook 15 minutes, uncovered, on low sauté setting, stirring occasionally. Stir in lime juice. Allow guests to cook shrimp and scallops in broth, about 5 minutes or until cooked through, stirring occasionally. Customize individual bowls and serve as directed.