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1
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chile and white parts of scallions, stirring occasionally, until lightly browned.
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2
Transfer with a slotted spoon to paper towels to drain.
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3
Pat scallops and shrimp dry separately and season with salt.
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4
Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
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5
Transfer scallops to a bowl with slotted spoon and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
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6
Add shrimp to scallops.
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7
Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
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8
Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
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9
Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
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10
Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
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11
Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
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12
Divide pasta and sauce among 4 bowls.
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13
Top with seafood and sprinkle with scallion greens and chile mixture.
