Thai Curried Shrimp And Scallops Recipes

LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE

Steps:

• 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.

SHRIMP AND SCALLOP CURRY

Steps:

• Combine shells, green onion, garlic and curry powder in medium skillet over med.
• high heat and cook for 1 minute.
• Blend in cream and wine.
• Increase heat to high and cook, stirring constantly for 5 minutes.
• Remove from heat.
• Discard shells.
• Set sauce aside.
• Season shrimp and scallops with salt, pepper and curry powder.
• Heat butter in saucepan over med.
• high heat.
• Add shrimp and scallops in batches and cook for 2 minutes.
• Remove shrimp and scallops from pan and set aside.
• Add cream sauce to pan and cook until sauce is thick about 3 minutes.
• Return shrimp and scallops to saucepan.
• Blend in parsley.

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE

Steps:

• 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.

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.