Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons vegetable oil

  2. 1 (4-inch-long) fresh hot red chile, thinly sliced crosswise

  3. 3 scallions, white and green parts thinly sliced separately

  4. 1 lb sea scallops, tough muscle removed from side of each if necessary

  5. 3/4 lb large shrimp, shelled and deveined

  6. 1 (14-oz) can unsweetened coconut milk

  7. 1 tablespoon Thai green curry paste

  8. 1/4 cup chicken broth or water

  9. 1 tablespoon packed light brown sugar

  10. 1 1/2 tablespoons Asian fish sauce

  11. 1 tablespoon fresh lime juice

  12. 12 oz dried thin linguine

  13. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 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 (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté 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 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 chile mixture.


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