Sea Scallop Soup with Green Curry

I first had this soup at the eclectic Duane Park Café in New York. The sous-chef, Richard Overholt, who likes to combine European techniques with Asian ingredients, came up with this exciting method of gently poaching sea scallops and then giving the poaching liquid a fiery jolt with Thai green curry. His version uses fish broth, but chicken broth works equally well.