Pumpklin-Peanut Curry Noodles W/5 Spice Seared Scallops & Shrimp
- 1 lb spaghetti or flat noodles
- salt
- 5 T vegetable or peanut oil
- 3 cloves garlic, finely chopped
- 2" ginger root, minced or grated
- 1 red bell pepper, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup creamy peanut butter
- 1/4-1/3 cup tamari dark soy sauce
- 1 (15 OZ) can pumpkin
- 2 round T mild or hot curry paste
- 3 T five-spice powder
- 12 jumbo shrimp, peeled & deveined
- 12 diver scallops, trimmed & patted dry
- 4 scallions cut into 2" pieces, then thinly sliced lengthwise into matchsticks
- 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.
noodles, salt, t, garlic, ginger root, red bell pepper, red pepper, peanut butter, tamari dark soy sauce, pumpkin, t, t, jumbo shrimp, scallions
Taken from www.epicurious.com/recipes/member/views/pumpklin-peanut-curry-noodles-w-5-spice-seared-scallops-shrimp-50084784 (may not work)