Pumpkin Peanut Curry Noodles Shrimp And Scallops Recipes

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.

Steps:

• Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
• Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
• Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Steps:

• Using a food processor, puree the ginger and garlic.
• Add in the rest of the sauce ingredients to form a relatively thick paste.
• It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
• Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
• At the same time, boil some water for the noodles (or you can serve with rice if you want).
• Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
• Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
• After about 90 seconds, slowly stir in a can of coconut milk.
• Reduce heat and simmer for a few minutes to reduce the liquid.
• Serve over noodles or rice.

Steps:

• Heat a large pot of water for noodles. Add pasta to boiling salted water. Cook to al dente or with a bite to it. Heat large deep skillet over medium heat with 2 T oil. Add garlic, ginger, red bell pepper, and pepper flakes to pan and cook together a couple of minutes. Add peanut butter and melt it. Whisk soy into peanut butter. Stir in pumpkin and curry paste. Sauce will be very thick. Turn heat down to low. Add a ladle or 2 of pasta cooking water to thin sauce and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour five-spice on to a plate with some salt. Press both sides of shrimp & scallops into the powder. Add 3 T of remaining oil to hot skillet. Place shrimp in pan and cook 1 minte. Flip & sear the other side until just opaque. Remove shrimp to a plate & set aside. Add another 3 T of oil to skillet & heat back up to smoking. Add scallops & sear on both sides until opaque. Remove scallops & add to plate of shrimp. Drain pasta & return to pot. Add curry-pumpkin sauce & toss thoroughly. Serve noodles on 4 plates. Top with scallions & seafood.