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Linguine with Shrimp and Scallops in Thai Green Curry Sauce
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| This was really good. Leftover sauce and pasta even richer and better next day. We cooked everything simultaneously, drained seafood into colander and tossed pasta in sauce. This Epicurious.com recipe: Linguine with Shrimp and Scallops in Thai Green Curry Sauce has been sent to you by a friend. You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Linguine-with-Shrimp-and-Scallops-in-Thai-Green-Curry-Sauce-104390?mbid=ipapp Linguine with Shrimp and Scallops in Thai Green Curry Sauce | |
| 2 1/2 tablespoons | vegetable oil |
| 1 (4-inch-long) fresh hot red chile, thinly sliced crosswise | |
| 3 | scallions, white and green parts thinly sliced separately |
| 1 lb | sea scallops, 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 |
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.
Gourmet
December 2000
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