Linguine With Shrimp And Scallops In Thai Green Curry Sauce

2 1/2 tablespoons vegetable oil, divided
1 (4-inch-long) hot red chile, such as cayenne, thinly sliced
3 scallions, thinly sliced, white and green parts reserved separately
1 pound sea scallops, tough muscle removed from the side of each if
necessary
3/4 pound large shrimp in shells (21-25 per pound), peeled and
deveined
Salt
1 (14-ounce) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken stock or store-bought low-sodium broth, or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
3/4 pound dried thin linguine
1/2 chopped fresh cilantro

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately
high heat until hot but not smoking. Add chile and white parts of
scallions and cook, stirring occasionally, until lightly browned.
With a slotted spoon, transfer to paper towels to drain. Set skillet
aside.

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. Add scallops and cook, turning once,
until browned, 2 to 3 minutes on each flat side. Transfer to a bowl.
Cook shrimp in skillet, stirring occasionally, until almost cooked
throughout, about 3 minutes. Add shrimp to scallops.

Add coconut milk, curry paste, stock, brown sugar, fish sauce and
lime juice to skillet, bring to a simmer, stirring occasionally, for
5 minutes. Meanwhile, cook linguine in a 6-quart pot of boiling
salted water (1 tablespoon salt per every 4 quarts water) until al
dente; drain.

Stir scallops and shrimp, with any liquid in bowl, into sauce and
bring to a boil. Reduce heat and simmer until scallops and shrimp are
just cooked through, about 2 minutes. With slotted spoon, transfer
seafood to a clean bowl. Add linguine and cilantro to sauce, tossing
to coat.

Divide pasta and sauce among four bowls. Top with seafood and
sprinkle with scallion greens and chile-scallion mixture.

Makes 4 main-course servings.





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