Surf and Turf Noodle Hot Pot with Herb Puree

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Grapeseed oil, for cooking

4 chorizo sausages, casings removed

1 pound ground chicken

2 tablespoons minced garlic

2 tablespoons minced ginger

1 tablespoon fermented black beans, rinsed, chopped

2 jalapenos, de-stemmed, chopped

2 yellow onions, sliced

1/4 cup fish sauce (recommended: 3-Crab)

1 cup white wine

2 quarts chicken stock, or more as needed

Salt and black pepper

1 pound U-15, large shrimp, peeled, de-veined, tail on

1 pound bay scallops

1/2 cup, dried scallops, soaked in hot water until soft

1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti)

2 heads broccoli, florets and stem peeled, julienned

2 red bell peppers, julienned

1 cup sliced scallions

4 limes, juiced

Herb Puree, recipe follows

Herb Puree:

1 bunch Thai basil, leaves removed

1 bunch cilantro, leaves removed

1 bunch mint, leaves removed

2 cloves garlic

1 lime, juiced

1 teaspoon sugar

3/4 cup grapeseed oil

Salt and black pepper