Linguine with Shrimp and Scallops in Thai Green Curry Sauce

Ingredients

• 1.5 tablespoons fish sauce 
• 0.3 cup chicken broth 
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon brown sugar light packed
• 1 tablespoon juice of lime fresh
• 12 oz pasta dried thin
• 4 inch to 5 chilies fresh red hot thinly sliced
• 3  spring onion white green thinly sliced
• 1 lb scallops 
• 0.8 lb shrimp shelled deveined
• 1 tablespoon curry paste green
• 14 oz coconut milk unsweetened canned
• 2.5 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon
• colander

Directions

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.
2. Transfer with a slotted spoon to paper towels to drain.
3. Pat scallops and shrimp dry separately and season with salt.
4. 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).
5. Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
6. Add shrimp to scallops.
7. Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
8. Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
9. 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.
10. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
11. Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.