Linguine with Shrimp and Scallops in Thai Green Curry Sauce

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

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