Makes 6 servings.

INGREDIENTS

  • 1tablespoon butter
  • 2tablespoons minced peeled fresh ginger
  • 4large garlic cloves, minced
  • 1tablespoon curry powder
  • 1 1/2pounds uncooked large shrimp, peeled, deveined
  • 1pound sea scallops
  • 6green onions, chopped
  • 1cup whipping cream
  • 1teaspoon grated lemon peel1 1/2cups long-grain white rice,freshly cooked
  • 1/2cup chopped fresh cilantro

  • DIRECTIONS

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