Ingredients

• 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

Instructions

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. Transfer with a slotted spoon to paper towels to drain.
2. 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.
3. Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
4. Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
5. 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.
6. Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.