Seafood With Torn Pasta And Curry Cream

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline
• 12 jumbo gulf shrimp, peeled and deveined with tails left on
• extra virgin olive oil
• 3/4 cup red onion, fine julienne
• 1 cup sugar snap pea, fine julienne
• kosher salt, to taste
• fresh ground black pepper
• 4 cups curry cream, one batch (see recipe below)
• 1 lb fresh pasta, cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons)
• 2 cups fresh baby spinach
• 1/2 cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone)
• 2 tablespoons salted butter
• 3 tablespoons light olive oil
• 3 cups yellow onions, minced
• 4 tablespoons ginger, minced
• 3 tablespoons garlic, minced
• 2 tablespoons jalapenos, minced (or to taste)
• 2 teaspoons hot curry powder
• 2 teaspoons sweet curry powder
• 1 teaspoon coriander
• 2 teaspoons turmeric
• 1 pinch cayenne
• 1 tablespoon kosher salt (to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 quart heavy whipping cream
• 1 teaspoon chili sauce, to taste (sriracha)
• 2 teaspoons lime juice (to taste)
• 1 tablespoon brown sugar (to taste)
• heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated

Recipe

• 1 for the cream:.
• 2 heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
• 3 season with spices and salt and pepper.
• 4 add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
• 5 remove from heat, add sriracha, lime juice, and brown sugar and cheese.
• 6 adjust seasonings generously to taste.
• 7 for the seafood pasta:.
• 8 season shrimp and scallops with kosher salt and freshly ground pepper and set aside.
• 9 heat oil in a large saute pan and saute shrimp and scallops over medium-high heat until just cooked through, being careful not to overcrowd pan or seafood will not be able to carmelize properly, and set aside.
• 10 while seafood is cooking, in separate saute pan, heat olive oil and saute onions for 1-2 minutes; add sugar snap peas, toss and cook very briefly, about 30 seconds. season with kosher salt and freshly ground black pepper.
• 11 add curry cream and bring to a simmer and adjust seasoning generously to taste.
• 12 add pasta to curry cream and toss until evenly coated--adjust seasonings to taste.
• 13 to serve, make a small ruffle of baby spinach around perimeter of each bowl, mound pasta in the center, and top with shredded reggiano and sauteed shrimp and scallops.