2
1/2 Tb vegetable oil
1 (4-inch-long) fresh hot red
chili, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb
sea scallops, tough muscle removed from side of each
3/4 lb
large shrimp, shelled and de-veined
1 (14-oz) can unsweetened coconut milk
1Tb Thai green curry paste
1/4 cup chicken broth or water
1 Tb packed light brown sugar
1 1/2 Tb Asian fish sauce
1 Tb
fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro Heat 1Tb
oil in a 12-inch nonstick skillet over
moderately high heat until
hot but not smoking, then saute chili and white parts of scallions,
stirring
occasionally,
until lightly browned. Transfer with a slotted spoon to paper
towels to drain.
Pat scallops & shrimp dry separately and season with
salt. 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). Transfer scallops to a bowl
with slotted spoon and saute shrimp in same skillet,
stirring occasionally,
until almost cooked through, about 3
minutes. Add shrimp to scallops.
Add coconut milk, curry paste, broth, brown sugar, fish
sauce, and lime
juice to skillet, then simmer, stirring
occasionally, 5 minutes.
Meanwhile, cook linguine in a 6- to 8-quart pot of boiling
salted water until
al dente, then drain in a colander.
Stir scallops and shrimp with any liquid in bowl into sauce
in skillet and heat
to boiling. Reduce heat and simmer until
scallops and shrimp are just
cooked just cooked through, about 2 minutes.
Transfer seafood to a clean
bowl with slotted spoon and add
linguine and cilantro to sauce in skillet,
tossing to coat.
Divide pasta and sauce among 4 bowls. Top with seafood and
sprinkle
with scallion greens and chili mixture.
