Tie the thyme, peppercorns, clove, parsley stems and bay leaf into muslin to make a bouquet garni.
Melt the butter in a large stockpot and cook carrots, celery, and onions for 5 minutes until soft.
Add the fish bones and cook until slightly opaque.
Add wine, the bouquet garni, and 1.5 litres of water and simmer for 45 minutes.
Strain the stock through a sieve and set aside.
Boil potatoes for 20 minutes, then peel and quarter them.
Heat vegetable oil in a pan and cook garlic and red onion for 10 minutes.
Stir in the ají amarillo and tomato purée.
Add 150ml of the fish stock, white wine, and coriander leaves.
Cover and cook for 15 minutes, then season and add the potatoes.
Season the scallops, add them to the stew, and steam for a few minutes until cooked.
Stir in the lime juice and serve immediately.