Shrimp and Scallop Curry

• 1 tablespoon butter
• 2 tablespoons minced peeled fresh ginger
• 4 large garlic cloves, minced
• 1 tablespoon curry powder
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• 1 pound sea scallops
• 6 green onions, chopped
• 1 cup whipping cream
• 1 teaspoon grated lemon peel
• 1 1/2 cups long-grain white rice, freshly cooked
• 1/2 cup chopped fresh cilantro

1. Melt butter in heavy large skillet over medium-high heat.
2. Add ginger and garlic and saute until fragrant, about 2 minutes.
3. Add curry powder; stir 1 minute.
4. Add shrimp, scallops and green onions.
5. Saute just until shrimp turn pink, about 4 minutes.
6. Add cream and lemon peel.
7. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes.
8. Season with salt and pepper.
9. Mound rice in large shallow bowl.
10. Top with seafood curry, then cilantro.

butter, fresh ginger, garlic, curry powder, shrimp, scallops, green onions, whipping cream, longgrain white rice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/shrimp-and-scallop-curry-103255 (may not work)