Linguine With Scallops And Shrimp In Thai Green Curry Sauce

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons vegetable oil
• 1 hot red chili pepper, thinly sliced crosswise
• 3 green onions, thinly sliced, and green parts divided
• 1 lb sea scallops
• 3/4 lb large shrimp, shelled and deveined
• 14 ounces unsweetened coconut milk
• 1 tablespoon green curry paste, thai
• 1/4 cup chicken broth
• 1 tablespoon light brown sugar, packed
• 1 1/2 tablespoons fish sauce, asian
• 1 tablespoon fresh lime juice
• 12 ounces linguine
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and parts of scallions, stirring occasionally, until lightly browned.
• 2 transfer with a slotted spoon to paper towels to drain.
• 3 pat scallops and shrimp dry separately and season with salt.
• 4 heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
• 5 transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
• 6 add shrimp to scallops.
• 7 add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• 8 meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• 9 stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
• 10 reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
• 11 transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• 12 divide pasta and sauce among 4 bowls.
• 13 top with seafood and sprinkle with scallion greens and chile mixture.