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Serves 8
2 red
peppers
2 (10 oz) cans condensed chicken broth
4 inch (10 cm) piece
fresh unpeeled ginger, thinly sliced, about 1 cup (250 mL)
6 to 8 stalks
lemongrass, about 2 bunches
2 cups container whipping or table cream
2
tablespoons cornstarch
1/4 cup cold water
2 tablespoons freshly
squeezed lemon juice (optional)
1 tablespoon salt
1 pound bay or sea
scallops
1 pound frozen or defrosted, raw or cooked, shelled medium-size
shrimp
2 pounds fettuccine
1 tablespoon ( 15 ml) each of butter and
vegetable oil
1. Preheat oven to 450F (230C). Slice peppers in
half and remove seeds.
Place cut-side down on a baking sheet lined with
foil. Roast, uncovered, until peppers are partially charred, from 15 to 20
minutes. Remove from oven, pull up edges of foil, wrap around hot peppers and
seal. Set aside to cool.
2. Meanwhile, pour broth into a wide saucepan. Add
ginger. Thinly slice root ends from lemongrass and discard. Remove any dried
outer leaves. Pound stalks to flatten slightly. Slice into 1/2-inch (1-cm)
pieces. Add to broth. Place over high heat. When boiling, reduce heat to medium
or medium-high so broth gently boils. Boil, uncovered, until reduced to 1 cup
(250 ml). This should take at least 20 minutes. Broth will taste very strong.
Saving broth, strain and discard ginger and lemongrass.
3. Return broth to
saucepan set over medium-high heat. Add cream. In a small dish using a fork,
stir cornstarch with water to form a smooth paste. Whisk into hot cream broth
and whisk almost constantly until thickened, from 3 to 4 minutes. Taste and
stir in lemon juice, if you like. Cover and remove from heat. If making ahead,
refrigerate in a sealed jar for up to 2 days.
4. About 15 minutes before
serving, bring a large pot of water and salt to a boil. If using sea scallops,
slice in half. Rinse frozen shrimp with cold water to remove clinging ice
crystals. Then drain and pat dry. Prepare roasted peppers by draining juice
accumulated in foil into a small bowl. Peel off charred skins and discard.
Slice peppers into bite-size strips and add to juice. Set aside.
5. When
water is boiling rapidly, add pasta and cook, uncovered and stirring
occasionally, until al dente, from 8 to 10 minutes. Meanwhile, heat oil and
butter in a wide frying pan set over medium- high heat. Add seafood and
stir-fry until scallops are lightly browned and shrimp are bright pink, about 4
minutes. Stir in peppers and juice. Drain pasta well. In a large bowl, stir
pasta with cream sauce until coated. Place in pasta bowls and spoon seafood
mixture over top.
