Prep 40 mins
Cook 0 mins
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.
- 36.97 ml vegetable oil
- 1 hot red chili pepper, thinly sliced crosswise
- 3 green onions, thinly sliced, white and green parts divided
- 453.59 g sea scallops
- 340.19 g large shrimp, shelled and deveined
- 396.89 g unsweetened coconut milk
- 14.79 ml green curry paste, Thai
- 59.14 ml chicken broth
- 14.79 ml light brown sugar, packed
- 22.18 ml fish sauce, Asian
- 14.79 ml fresh lime juice
- 340.19 g linguine
- 118.29 ml fresh cilantro, chopped
- 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.
Delicious! I skipped the broth and used more fish sauce, we like it that way more authentic. There are different kind of green curry pastes and I had the kind that took 4 tablespoons to get the flavour right. I did skip the red chile also.
DELICIOUS! Easy and moist with lots of flavor. Wouldn't change a THING:}
We often enjoy linguine with shrimp and scallops, but I typically make an Italian version. This spicy Thai version was a nice surprise that both DH and I enjoyed. DH likes A LOT of seafood in his pasta, so I used a 2lb bag of scallops and a 2lb bag of shrimp in this. I also used a full pound of pasta (force of habit, so forgot to measure out 12 oz), and put an extra bird's-eye chili in for chile-head DH. All good, since that means that we have yummy leftovers for the workweek :) . Since it was getting so late and we were getting really hungry, I just mixed everything in at the end, rather than using the seafood and the chile mixtures as toppings. We'll definitely be enjoying this one again and again, thanks for posting! Made for The Hot Pink Panthers for ZWT9