linguine w/ scallops & shrimp in thai green curry

How To Make linguine w/ scallops & shrimp in thai green curry

• Step 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.
• Step 2
  Transfer with a slotted spoon to paper towels to drain.
• Step 3
  Pat scallops and shrimp dry separately and season with salt.
• Step 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).
• Step 5
  Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
• Step 6
  Add shrimp to scallops.
• Step 7
  Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• Step 8
  Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Step 9
  Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
• Step 10
  Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
• Step 11
  Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• Step 12
  Divide pasta and sauce among 4 bowls.
• Step 13
  Top with seafood and sprinkle with scallion greens and chili mixture.
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