Linguine With Scallops And Shrimp In Thai Green Curry Sauce

---

A delicious thai dish from gourmet, december 2000. The sauce is a little thin so i like to thicken the sauce at the end of preparation with a cornstarch/water mixture.

---

Steps

---

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking , then saut chile and white parts of scallions , stirring occasionally , until lightly browned.

---

Transfer with a slotted spoon to paper towels to drain.

---

Pat scallops and 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.

---

Transfer scallops to a bowl with slotted spoon and saut 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 .

---

Ingredients

---

vegetable oil, hot red chili pepper, green onions, sea scallops, large shrimp, unsweetened coconut milk, green curry paste, chicken broth, light brown sugar, fish sauce, fresh lime juice, linguine, fresh cilantro