PUMPKLIN-PEANUT CURRY NOODLES W/5 SPICE SEARED SCALLOPS & SHRIMP

PUMPKLIN-PEANUT CURRY NOODLES W/5 SPICE SEARED SCALLOPS & SHRIMP image

Categories Fish

Yield 4

Number Of Ingredients 15

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1 lb spaghetti or flat noodles
salt
5 T vegetable or peanut oil
3 cloves garlic, finely chopped
2" ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 tsp crushed red pepper flakes
1/4 cup creamy peanut butter
1/4-1/3 cup tamari dark soy sauce
1 (15 OZ) can pumpkin
2 round T mild or hot curry paste
3 T five-spice powder
12 jumbo shrimp, peeled & deveined
12 diver scallops, trimmed & patted dry
4 scallions cut into 2" pieces, then thinly sliced lengthwise into matchsticks

Steps:

Heat a large pot of water for noodles. Add pasta to boiling salted water. Cook to al dente or with a bite to it. Heat large deep skillet over medium heat with 2 T oil. Add garlic, ginger, red bell pepper, and pepper flakes to pan and cook together a couple of minutes. Add peanut butter and melt it. Whisk soy into peanut butter. Stir in pumpkin and curry paste. Sauce will be very thick. Turn heat down to low. Add a ladle or 2 of pasta cooking water to thin sauce and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour five-spice on to a plate with some salt. Press both sides of shrimp & scallops into the powder. Add 3 T of remaining oil to hot skillet. Place shrimp in pan and cook 1 minte. Flip & sear the other side until just opaque. Remove shrimp to a plate & set aside. Add another 3 T of oil to skillet & heat back up to smoking. Add scallops & sear on both sides until opaque. Remove scallops & add to plate of shrimp. Drain pasta & return to pot. Add curry-pumpkin sauce & toss thoroughly. Serve noodles on 4 plates. Top with scallions & seafood.