Shrimp and scallops are used in this recipe.
In a medium sauté pan add oil, onions, water chestnuts, celery, parsley, cilantro, Worcestershire sauce, and hot pepper sauce. Cook until onion and celery are tender; then add shrimp, scallops, and garlic. Cook an additional 3 to 5 minutes until shrimp are pink and scallops are opaque. Stir the bouillon and hot water into a medium sauce pan. Add the tomatoes and transfer the sauté into the saucepan. Bring to a boil, reduce heat, cover and simmer for 7 minutes. Add milk and continue to simmer for 3 minutes. Dissolve the cornstarch in a little of the stock from the pot. Pour into saucepan and continue cooking, stirring frequently, until stock thickens.