LINGUINE W/ SCALLOPS & SHRIMP IN THAI GREEN CURRY

Linguine W/ Scallops & Shrimp in Thai Green Curry image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 13

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

Steps:

1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chili and white 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 chili mixture.