Serve 4 Prep 20 mins Cook 30 mins
- 2 Tbsp Peanuts oil
- 2 dried hot chili pepper
- 1/2 onion, thinly sliced
- 3 scallions, white and green parts thinly sliced separately
- 1 Tbsp minced garlic
- 1 lb sea scallops, tough muscle removed from side of each if necessary
- 3/4 lb large shrimp, shelled and divined
- 10 oz Thai Green Curry Sauce ( I bought 12oz. curry sauce from Trader Joe's)
- 1 tsp chili garlic sauce (optional)
- 1/4 cup chopped fresh cilantro
- 2 cups Jasmin rice
Heat 1 Tbsp oil in 12 inch nonstick skillet over medium high heat. When the skillet is hot but not smoking, then saute chile and onions and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to plate.
Pat scallops and shrimp dry separately. Heat remaining 1 Tbsp oil in same skillet over medium high heat, then cook scallop until browned, 2 to 3 minutes on each side. Transfer scallops to a bowl and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Transfer shrimps to scallops.
Add Thai green Sauce to skillet, then simmer, stir in sauteed onions and green onions, stirring occasionally, 3 minutes.
Meanwhile, boil 3 cups of water, then add 2 cups of Jasmin rice, simmer cook for 25 minutes.
Stir scallops and shrimps 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 3 minutes.
Transfer seafood to a clean bowl with slotted spoon and add cilantro to sauce in skillet.
Divide rice and and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens.