1poundlarge or extra-large shrimppeeled and deveined
2large garlic clovesminced
2tablespoonsgrated fresh ginger
1Fresno or red jalapeño pepperseeded, deveined, and minced
5green onionswhite and light green parts, thinly sliced
3tablespoonsThai red chili paste
114-ounce can coconut milk
1tablespooncoconut palm sugar or brown sugar
Juice of 1 lime
1poundmusselscleaned and de-bearded
½cupchopped cilantro leaves
Bring a large pot of salted water to a boil and then add the noodles and cook per the package directions. Drain and set aside.
Then pat the sea scallops dry and season lightly on one side with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the scallops, seasoned side down, and cook for 1 minute. Using tongs, flip and cook for another minute. Remove from the skillet and place in a bowl.
Then pat the shrimp dry and season lightly with salt and pepper. Add to the skillet and cook for 1 minute, flip with tongs, and cook for another minute and then you can remove from the pan and add to the bowl with the scallops.
Then add the remaining tablespoon of oil to the pan and heat for about 30 seconds. You should then add the garlic, ginger, Fresno pepper, and green onions, and cook for 1 minute. Then add the chili paste and cook, stirring, for 1 minute. Then add the coconut milk, water, fish sauce, sugar, and lime juice and heat just to a boil. At this point, reduce heat, cover the pan, and simmer for about 5 minutes.
Add the mussels, cover the pan, and cook until the mussels open. Then add the scallops and shrimp back to the pan along with any juices that may have accumulated and the cooked noodles. Cook, uncovered, stirring very gently, for another 2 minutes or until the shrimp are cooked through. Afterwards discard any mussels that did not open. Finally, spoon into bowls and sprinkle with cilantro.