Shrimp Stew with Scallops and Masa Dumplings Chilpachole de Camarón con Callo de Hacha y Chochoyotes

Ingredients

• 2 pounds head-on raw shrimp
• 2 teaspoons kosher salt, divided, plus more to taste
• 10 cups water
• 1 medium-size yellow onion, quartered
• 1 bay leaf
• 4 large garlic cloves, divided
• 2 (5-inch) corn tortillas, torn into pieces
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1/3 cup chipotle chiles in adobo sauce (from 1 [7-ounce] can)
• 1/3 cup grapeseed oil, divided
• Freshly ground black pepper
• 1 packed cup freshly ground masa (such as Sabinas) (about 10 ounces)
• 2 tablespoons peanut oil
• 12 dry-packed sea scallops (about 3/4 pounds)
• Coarsely chopped fresh flat-leaf parsley
• 5 lime wedges (from 2 limes)

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