A delightful fusion of Thai flavors and Italian pasta, this dish combines succulent seafood with a creamy green curry sauce.
Heat a tablespoon of oil in a skillet over medium-high heat. Sauté the chili and the white parts of the green onions until lightly browned. Remove and set aside.
Ensure the skillet is hot before adding the ingredients to achieve a nice browning.
Season the scallops and shrimp with a pinch of salt. In the same skillet, cook the scallops for 2-3 minutes on each side until golden. Remove and set aside.
Pat the scallops dry before cooking to ensure a good sear.
In the same skillet, cook the shrimp for about 3 minutes until pink and almost cooked through. Remove and set aside.
Avoid overcooking the shrimp to keep them tender.
Add coconut milk, curry paste, chicken broth, brown sugar, fish sauce, and lime juice to the skillet. Simmer for 5 minutes, stirring occasionally.
Taste the sauce and adjust seasoning as needed.
Cook the linguine in a pot of boiling salted water until al dente. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the scallops, shrimp, and their juices with the curry sauce. Heat through for 2 minutes.
Gently stir to avoid breaking the scallops.
Toss the cooked linguine and cilantro with the curry sauce until well coated. Serve in bowls, garnished with the reserved chili and green onion mixture.
Serve immediately to enjoy the dish at its best.
