Linguine with Shrimp and Scallops in Thai Green Curry Sauce

1 (4-inch-long) fresh hot red chile, thinly sliced crosswise

3 scallion s, white and green parts thinly sliced separately

1 lb sea scallop s, tough muscle removed from side of each if necessary

3/4 lb large shrimp , shelled and deveined

1 (14-oz) can unsweetened coconut milk

1 tablespoon Thai green curry paste

1/4 cup chicken broth or water

1 tablespoon packed light brown sugar

1 1/2 tablespoons Asian fish sauce

1 tablespoon fresh lime juice

12 oz dried thin linguine

1/2 cup chopped fresh cilantro